52 chicken cabbage recipes

Ribollita, the classic Tuscan bread soup layered with vegetables, kidney beans, spinach, and Parmesan. Baked in a casserole with toasted bread soaking up a rich chicken-wine broth.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Finally make those cabbage rolls you've always wanted to try with this simple and delicious recipe.

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

Chicken almond stir fry with bok choy, snow peas, water chestnuts, and bamboo shoots in a light soy-ginger glaze, topped with golden toasted almonds.

Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.

This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.

Happychicken burgers blend pressed tofu, cabbage, carrots, and nutritional yeast into a savory plant-based patty seasoned with poultry herbs. Vegan-friendly and gluten-adaptable.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

Hot Hoppin' John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

Sinigang na manok features chicken sauteed with garlic and tomatoes, then simmered in a sour tamarind broth with icicle radish and peppery mustard greens. A hearty Filipino one-pot meal.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.

Pork chops braised under smothered red cabbage with apples, red onion, cranberry juice, and red wine vinegar. A hearty one-pot fall dinner full of tangy sweetness.