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This hearty braised rice and cabbage is a filling dish that is made in one pan. It makes for a perfectly healthy lunch or dinner and it reheats amazingly!

Braised cabbage with chicken in a pan

If you’re looking for a comforting, hearty weeknight meal you’ve come to the right place. This braised rice and cabbage comes straight out of my mom’s cookbook and will surely warm your soul. What’s better? It’s made in just one pan and requires minimal clean up for maximum flavor.

Cutting Cabbage 101

There’s two different ways you can cut your cabbage – with a standard sharp knife or with a mandoline slicer. Either way works great, but a mandoline will make the process much easier.

  1. Slice the Cabbage: First, slice the cabbage in half.
  2. Remove the Core: Using a sharp knife, slice the rough core out of the cabbage
  3. Shred the Cabbage: With a sharp knife or mandoline slicer, shred the cabbage into thin strips.
Ingredients for the Braised Cabbage

Braised Cabbage with Rice Video

Making this Braised Cabbage with Rice

Whipping up this rice and cabbage dish requires some simple prep and “setting it and forgetting it” in a covered pan.

  • Prepare the Chicken: First, preheat a deep pan or Dutch oven with some olive oil over medium heat. Slice the chicken and cook it until golden brown.
  • Sauté the Onions and Carrots: Next, add the diced onions and carrots into the pan. Sauté the veggies for about 10 minutes.
  • Add in the Other Veggies: Add in the shredded cabbage, rice, tomatoes, and ketchup. Season the cabbage to taste with salt and pepper.
  • Braise the Chicken & Cabbage: Next, reduce the temperature down to medium low and cook the rice and cabbage for 30 minutes. Scoop the rice and cabbage into big bowls, dig in and enjoy!
Chicken is getting cooked in a pan
Carrots and onion in a pan
pan with cabbage, rice and tomato

Tips for the Tastiest Braised Rice and Cabbage

A handful of helpful tips will help you make this dish just as tasty as my mom did for us growing up.

  • Cook all the ingredients on medium-heat. Once you add the rice, lower the heat so it has time to cook properly without drying the chicken out.
  • Substitute the chicken with your favorite protein. Swap the chicken with beef, lamb or pork if you so please. Just make sure to pick leaner cuts so your dish isn’t too greasy.
  • Swap in your favorite vegetables. This dish is super versatile, so feel free to add in some of your favorite ingredients into the mix. Fresh tomato, green peas, scallions, broccoli, cauliflower, garlic, and green beans are all great additions.

Trying to go low-carb? Omit the rice and double up the shredded cabbage!

Storage Best Practices

To keep the braised rice and cabbage on hand for up to a week, store it in an airtight container in the fridge. Avoid freezing the dish, as the cooked veggies don’t tend to thaw super well.

Reheating Tip: To reheat the dish, pop it back in a skillet or wok preheated with olive oil or butter until warmed through.

FAQ

What kind of rice should you use for braised rice and cabbage?

Standard short grain white rice is perfect for braised rice and cabbage. That said, you can also use a long grain rice like basmati rice if it suits you better.

Can you use brown rice in braised rice and cabbage?

Brown rice is is a great substitute for white rice in braised rice and cabbage. It will add more fiber and nuttiness to the dish. That said, you’ll likely need to cook the dish for 10-15 minutes longer to ensure the rice cooks through.

Can you use pre-cooked rice for braised rice and cabbage?

It’s best to use raw rice instead of pre-cooked rice for braised rice and cabbage. Cooked rice is prone to getting really mushy. That said, if it’s all you got, add it in with just 5-10 minutes of cooking time left.

More Quick & Easy Rice Recipes

Recipe

Braised cabbage with chicken in a pan

One Pan Braised Cabbage with Rice

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Servings
10 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Recipe contributed by: Natalya Drozhzhin
This comforting braised rice and cabbage, one-pot meal is full of tender chicken, carrots, onions, & tender white rice. Healthy, filling, and so wholesome!

Ingredients

  • 4 tbsp olive oil
  • 1/2 lb chicken boneless, skinless
  • 1 medium onion diced
  • 2 large carrot cut into strips
  • 1 cabbage head shredded
  • 3 medium tomatoes diced
  • 1/2 cup rice
  • 1/4 cup ketchup
  • 1 tbsp salt adjust to taste
  • 1 tsp pepper
US Units – Metric

Instructions

  • Slice the chicken into bite-sized pieces. In a deep pan with a lid or a Dutch oven, preheat the olive oil. Add in the sliced chicken and cook it over medium heat until it turns golden brown.
    Chicken is getting cooked in a pan
  • Add the onions and carrots to the pan and sauté the veggies for about 10 minutes.
    Carrots and onion in a pan
  • Add in the shredded cabbage, rice, tomatoes, and ketchup. Season the cabbage to taste with salt and pepper.
    pan with cabbage, rice and tomato
  • Reduce the temperature to medium-low. Cover the pan with a lid and let the cabbage and rice cook for 30 minutes, stirring it every 10 minutes (if the rice absorbs a ton of water, feel free to add a bit more to prevent sticking). Give the rice a taste test to make sure it's cooked all the way through before serving. Enjoy!
    Braised cabbage with chicken in a pan
Note: Beef and pork is a great option instead of chicken.
Nutrition Facts
One Pan Braised Cabbage with Rice
Amount Per Serving
Calories 149 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 8mg3%
Sodium 786mg33%
Potassium 304mg9%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 6g7%
Protein 4g8%
Vitamin A 2328IU47%
Vitamin C 38mg46%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted March 7, 2022

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.