Cozy Ground Chicken and Cabbage Skillet
A soupy-savory skillet of ground chicken and big cabbage pieces simmered with onion, garlic, grated ginger, beef broth, rice vinegar and tamari — served over white rice with a drizzle of sriracha.
"Honestly, no added salt or anything, so super healthy, but it ended up turning extremely flavorful." She was especially into the cabbage — "the best cabbage I've ever seen, felt, everything" — and into grating the ginger instead of chopping it: "grated was definitely the way to go because it coated the entire dish in a way that just felt so comforting." She served it over a little white rice for her husband, ate hers without rice, and added "a little drizzle" of sriracha on top, which "really elevated it for us on this casual Thursday night." Her takeaway: "it's simple. I hope everyone can do this to warm the soul when needed."
kitchen Ingredients
- Ground chicken Farm to People, organic
- Cabbage cored and cut into large chunks/wedges, then into bite-size pieces · Farm to People, organic · "the best cabbage I've ever seen, felt, everything"
- Onion a ton · chopped into a pretty small square size, "not the smallest I'm able to" · organic
- Garlic chopped
- Ginger grated · she says grated "makes a huge difference than chopped"
- Beef broth Kettle & Fire
- Rice vinegar organic
- Tamari Momofuku
- Cooking oil not named out loud; oil is visible in the pan photo
- White rice a little · cooked · for serving — her husband's portion; she ate hers without rice
- Sriracha a little drizzle · on top, to finish
- Lettuce Farm to People, organic · mentioned in her Farm to People list; unclear if it went in the dish
local_dining Instructions
Chop the onion into small squares, chop the garlic, and grate the ginger.
Cook the onion, garlic and ginger in the pan — "a little, not too much."
Add the ground chicken and let it brown a little.
Add the cabbage.
Add the rice vinegar, beef broth and tamari. No added salt.
Serve over a little white rice (or skip the rice) with a drizzle of sriracha on top.
Inspiration
"When the seasons change, or anyone tells me that they're feeling even the slightest down, we turn to something cozy that makes you feel good from the inside out." She also had organic ground chicken and cabbage from Farm to People on hand, and had been prepping onions "all day and a little bit of yesterday too."
Open Questions
- help_outlineHow much ground chicken — one pound?
- help_outlineHow big was the cabbage, and did you use the whole head?
- help_outlineHow much onion is "a ton" — one, two, three?
- help_outlineHow many cloves of garlic, and how much ginger?
- help_outlineHow much broth, rice vinegar and tamari — splashes or measured amounts?
- help_outlineDid you cover the pan and simmer the cabbage, or just stir it down?
- help_outlineHow long does it cook once the cabbage and liquids go in?
- help_outlineIs it meant to be saucy/brothy or cooked down dry?
- help_outlineHow many does this feed?
- help_outlineWhat kind of pan — nonstick skillet or wok?
- help_outlineDid the lettuce go in anywhere, or was that just a grocery mention?
Answer any of these below and I'll fold them in.
View original transcript
When the seasons change, or anyone tells me that they're feeling even the slightest down, we turn to something cozy that makes you feel good from the inside out. And so today, lucky enough, we were lucky to have organic ground chicken from Farm to People, everything from Farm to People, organic cabbage, organic lettuce, organic cabbage, honestly, the best cabbage I've ever seen, felt, everything, you'll see pictures. What we did is I had been prepping all day and a little bit of yesterday too, with just a ton of fresh organic chopped onion. I chopped them, not the smallest I'm able to, but still a pretty small square size. Ginger grated makes a huge difference than chopped. So grated was definitely the way to go because it coated the entire dish in a way that just felt so comforting. I used a kettle and fire beef broth, organic rice vinegar, tamari, momofuku tamari to be specific, and then I added, after letting the onions, the garlic, the ginger cook a little bit, not too much, I added the chicken. I let that brown a little bit before I added the cabbage and then the others, the rice vinegar, the broth, the tamari, and honestly, no added salt or anything, so super healthy, but it ended up turning extremely flavorful. We just added a little bit, served it over a little white rice from my husband. I personally ate it without rice. It was delicious. I added some sriracha on top, a little drizzle. It really elevated it for us on this casual Thursday night. And yeah, it's simple. I hope everyone can do this to warm the soul when needed.