Chicken and Cabbage Casserole

This is a nice recipe to make when you are looking for an alternative to soup on the GAPS Introduction Diet.  This recipe really is just another variation of soup (and not a casserole), but as you’re eating it, it doesn’t really feel like it.  The longer that you cook it, the more that the liquid will boil off, and you will end up with a thicker cabbage base.  It’s delicious!


Chicken and Cabbage Casserole

4 organic chicken thighs, skin on

1/2 head cabbage, sliced and diced

1-2 carrots, sliced

1 small onion, diced

several cloves garlic

1-2 Tbs. ghee (opt)

about 1 L. (or more) homemade chicken stock

sea salt/pepper to taste


1.  Add 1 liter chicken stock to a large saucepan and bring to a boil.

2.  Add cabbage, carrots, onions, garlic and ghee and allow to boil.  Add chicken thighs on top of all the vegetables and add enough chicken stock (or water) to cover, leaving just a little bit of the chicken skin above the liquid.  Sprinkle the chicken with sea salt.

3.  Allow to simmer uncovered for about 30-45 minutes or longer, flipping chicken as necessary to cook thoroughly.  The longer you cook the cabbage in the broth, the less liquid you will have, leaving a creamy “casserole”.







~ Alicia




One Reply to “Chicken and Cabbage Casserole”

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