Vietnamese Chicken and Red Cabbage Cups

Cute Chicken and Cabbage Cups
Cute Chicken and Cabbage Cups
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Ingredients

3 tbsp Canola oil divided
1 lb Ground chicken
1 Red onion ½ finely chopped and ½ thinly sliced
2 tsp Ground paprika
1 tsp Salt
1 Lime 1 tsp zested and 2 tbsp juiced, plus lime wedges for serving
1 tbsp Fish sauce
1 tsp Sugar
½ leaf Red cabbage thinly sliced
4 whole leaves Red cabbage
½ cup Cilantro fresh leaves
¼ cup Fresh mint leaves, torn
1 Fresno Red chili sliced

Nutritional information

350
Calories
19.2g
Fat
101mg
Cholesterol
1043mg
Sodium
10g
Carbohydrate
34.6g
Protein
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Cuisine:
    Ingredients

    Vietnamese Chicken and Red Cabbage Cups

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    These Vietnamese Chicken and Red Cabbage Cups are not just quick and simple to make in under 15 minutes, they’re deliciously tasty, nutritiously balanced and plated in a cute and different way.

    Served inside giant cabbage leaves, filled with paprika spiced chicken cooked in brown sugar, some lime and fish sauce and garnished with fresh herbs of cilantro, mint leaves and some red chili slices for added flavor.

    To make Vietnamese Chicken and Red Cabbage Cups, you will need the following ingredients:

    Ingridiens for Vietnamese Chicken and Red Cabbage Cups

    Steps to make Vietnamese Chicken and Red Cabbage Cups

    1

    Cook chicken and onion

    5

    In a large skillet over medium heat, heat 1 tablespoon canola oil and add 1 pound chicken, ½ onion, finely chopped, 2 teaspoon paprika, and 1 teaspoon of salt. Cook, stirring occasionally for about 5 minutes, until the chicken is lightly browned and no longer pink in the center.

    2

    Combine sauce ingredients

    2

    In a small mixing bowl whisk 2 tablespoon oil, 1 teaspoon lime zest, 2 tablespoons lime juice, 1 tablespoon fish sauce and 1 packed teaspoon sugar until well combined.

    3

    Add sauce to chicken

    2

    Pour sauce over cooked chicken and toss to coat well.

    4

    Prepare cups

    5

    Portion chicken mixture evenly between 4 whole cabbage leaves and top with a few onion and cabbage slices, some cilantro, mint and chili.

    5

    Serve

    1

    Garnish with lime wedges to serve!

    These Vietnamese Chicken and Red Cabbage Cups have a gorgeous combination of flavor and color brought together for a beautiful aesthetic dish. Try them and take some pics then post them online and tag #cookmerecipes for us to see!

    Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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    Recipe Reviews

    Average Rating:
    (4.8)
    Total Reviews: 19
    Angie Vanbecelaere

    5 stars all the way it's the best vietnamese cabbage cups you can make without paying at a traditional resturant.

    Irene Babecki

    Another great idea from the lovely Lilly, everything you make comes out like a 10 star resturant

    Seraphina Skowronski

    Red cabbage is the best lunch/snack you can have it's not only healthy but so simple along with everything else in this dish.

    Lilyann Rava

    Very tasty cabbage and chicken cups, going to be making them again for sure.

    Tia Stitts

    A lot of oil for this, I'd say add only 2 tbsp instead of a 3 unless you want the whole thing to be extra oily.

    Larissa Seyfarth

    This was good but didn't like the fish sauce in it at all, not going to add it again.

    Azalea Labhart

    Wasn't too sure I'd like this but turned out pretty damn good.

    Deanna Octave

    Dodged the mint cause I hate the taste other than that it was good.

    Joelle Zanis

    Sort've zesty but I approve was amazingly refreshing and easy to cook.

    Stacy Bubash

    Perfect appetizer keeps you full but not too full for the main dish which I ended up making some spicy and sweet stuffed chicken breast.

    Ariyah Santago

    Instead of canola oil I used regular olive oil, didn't taste that much different and was still yummy.

    Neveah Newhauser

    Used brown sugar instead of white incase it would have a slightly sweet taste to it.

    Macey Babani

    Holy crap this was super spicy I recommend not adding paprika and chili if your eyes tear up after a bite of anything spicy like me.

    Ellery Dugay

    Brilliant and simple recipe exactly what I was looking for on this website thanks for sharing.

    Ailani Zenker

    Only had to use half an onion since I didn't make so many cabbage cups but its a crowd pleaser for sure.

    Jazlynn Mhoon

    Instead of ground chicken I used beef for the second time making this, the chicken was better but the beef was less dry and actually more juicy.

    Amiah Zayat

    Delicious I actually added a little less paprika maybe like 1/4 just so it wouldn't be too hot.

    Arely Baab

    First time I've ever made anything Vietnamese I hope they turned out like they were supposed to haha.

    Athina

    I love it! Yummy!

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