Chicken Cabbage Bake
A hearty baked chicken and cabbage dish with savory flavors, perfect for family dinners. Juicy chicken quarters rest on tender cabbage with aromatic spices.
Ingredients
Instructions
- Arrange cabbage wedges in a deep 3-quart baking dish.
- Top with half the onion rings and water.
- Sprinkle with 1 teaspoon of bouillon, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, and 1/8 teaspoon pepper.
- Place chicken quarters on top of the cabbage and onion layers.
- Add remaining onion rings around the chicken.
- Sprinkle with remaining bouillon, salt, nutmeg, and pepper.
- Cover and bake at 350°F for 45 minutes.
- Remove cover, increase oven temperature to 375°F, and bake for an additional 15 minutes or until the chicken is browned and easily pierced with a fork.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in a mixture of olive oil, garlic, and herbs for a few hours before baking. If you don't have chicken bouillon, you can substitute with vegetable broth or homemade chicken stock. Adding some grated cheese on top during the last 15 minutes of baking can create a delicious crust, similar to variations found in American recipes.
Serving Suggestions
This Chicken Cabbage Bake is a complete meal on its own, but it pairs beautifully with a side of roasted potatoes or a simple green salad. For a comforting twist, serve it alongside Chicken 'N Noodles for a heartier feast. Don't forget to have some crusty bread on hand to soak up the delicious juices!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in an oven preheated to 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions, but the oven method helps maintain the chicken's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Cabbage Bake contains roughly 163 calories, with 3g protein, 17g carbohydrates, and 10g fat. It is an excellent source of vitamin C (31% of the Daily Value) and dietary fiber (23% of the Daily Value). It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chicken for this recipe?
Absolutely! You can use bone-in, skin-on chicken thighs or drumsticks for a more flavorful dish. Just adjust the cooking time if necessary, as dark meat may require a bit longer to cook through than broiler-fryer chicken.
What can I substitute for cabbage?
If you're not a fan of cabbage, you can easily substitute it with other hearty greens like kale or Swiss chard. Alternatively, you could use Brussels sprouts, but be sure to adjust the cooking time as they may cook faster.
How do I know when the chicken is done cooking?
The chicken is done when its internal temperature reaches 165°F. You can check this with a meat thermometer inserted into the thickest part of the chicken. The juices should run clear, and the meat should no longer be pink.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).