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Chicken and Cabbage Stew

Course Main Course
Cuisine American, HCG Diet
Keyword 500 Calorie Phase, chicken, fall, HCG Diet, HCG Phase 2, soup, VLCD Phase
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1


  • 1 cup Homemade Chicken Broth* or water
  • 100 grams boneless, skinless chicken breast (3.5 ounces)
  • 3 cups cabbage
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp sea salt (or to taste)
  • 1/4 tsp freshly cracked black pepper (or to taste


  1. Cut chicken into ¾ in. sized chunks.

  2. Remove the root of the cabbage, then thinly slice the cabbage in the short direction, using a circular motion with the knife.

  3. Pour the chicken broth or water into a medium-sized pot on the stove on medium-high heat.

  4. Add spices and stir.

  5. Place the chicken in the broth/water and top it with the sliced cabbage.

  6. Cover the pot with the lid and bring the liquid to a boil.

  7. Turn heat down to low.

  8. Cook this stew on low heat for 10 minutes until the cabbage is tender.

  9. Season with a little more sea salt and black pepper, if desired.

  10. Serve with a grissini breadstick. Enjoy!

Recipe Notes

Keep in mind that cabbage cooks down but if 3 cups of cabbage is too much for you, cut down the amount of cabbage and broth / water; use 2 cups of cabbage with 2/3 cup broth or water.

When making in bulk, make sure the chicken breast pieces are evenly distributed to ensure each portion contains a 3.5 ounce (100 gram) serving of protein.

*If you don’t have chicken broth made, you may substitute water. Cooking the chicken with the water and cabbage will give both a really, good flavor. We recommend that you stay away from store-bought chicken broth and bouillon cubes since they usually contain sugar and other unallowable ingredients that can slow or stall your weight loss.