Cabbage has an image problem it doesn't deserve. Shredded finely and cooked hard in a hot pan, it goes sweet and silky in minutes — nothing like the boiled version anyone remembers. With chicken, mushrooms and a mustardy yoghurt sauce, this is a full winter dinner from one skillet.
Serves 4
Nutrition (per serving, estimated)
- Energy: 351 kcal
- Protein: 47 g
- Fat: 12 g
- Carbohydrate: 9 g
- Fibre: 4 g
Estimated values.
Ingredients
- 500 g chicken breast, sliced into strips
- 300 g mushrooms, thickly sliced
- 400 g savoy cabbage, finely shredded
- 1 medium onion, sliced
- 3 garlic cloves, finely chopped
- 1½ tbsp olive oil
- 1 tbsp Dijon mustard
- 150 g Greek yoghurt
- 150 ml chicken stock
- 1 tsp dried thyme
- ½ tsp salt, plus plenty of black pepper
- A small handful of flat-leaf parsley, chopped
Method
- Heat 1 tbsp of the oil in a large frying pan over high heat. Season the chicken and cook for 4–5 minutes until golden and just cooked through. Lift onto a plate.
- Add the remaining oil, then the mushrooms. Leave them alone for 2 minutes to colour, then stir and cook another 2 minutes.
- Add the onion, garlic and thyme and cook for 2 minutes, then tip in the cabbage. Cook over high heat for 4–5 minutes, tossing, until it wilts and catches a little colour at the edges.
- Pour in the stock and let it bubble down for 2 minutes. Take the pan off the heat.
- Stir the mustard into the yoghurt, then stir it through the pan off the heat so it stays smooth. Return the chicken and any resting juices, season, and scatter with parsley.
Naturally gluten-free (check your mustard is labelled gluten-free) and refined-sugar-free. This one does contain dairy — use a lactose-free plain yoghurt if you need to.