A lighter, homestyle take on Bulgaria’s beloved chicken with fresh cabbage (пиле с прясно зеле), this version swaps pork for chicken, making the dish taste bright and comforting rather than heavy. Sweet spring/summer cabbage, gentle paprika, and oven-roasted chicken make a one-pan family meal with very little fuss.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 70–90 minutes
- Total Time: 1½ hours
Ingredients (Serves four people)
- 1.2–1.4 kg chicken, bone-in (thighs/legs or a jointed small chicken)
- 1 medium head of fresh cabbage (1.1–1.3 kg), cored and sliced thin
- 1 large onion, finely chopped
- 2 cloves garlic, sliced
- 200 g tomatoes, grated or crushed (or 150 ml passata)
- 2 Tbsp tomato paste (optional, for deeper color)
- 2 tsp sweet paprika (Bulgarian)
- 1 tsp dried savory (чубрица)
- 1 bay leaf + 4–5 allspice berries (optional but traditional)
- 120 ml chicken stock or hot water (plus more as needed)
- 3 Tbsp sunflower oil (or 2 Tbsp oil + 1 Tbsp butter)
- 1 tsp sugar (balances acidity; optional)
- Salt and freshly ground black pepper
- A few sprigs of parsley or dill, chopped, for finishing
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Season & Sear the Chicken
Pat the chicken dry; season well with salt, pepper, and ½ tsp paprika; heat 2 Tbsp oil in a wide ovenproof pot or deep roasting pan. Sear chicken on both sides until golden (6–8 min). Transfer to a plate.
Step 2: Start the Cabbage Base
In the same pan, add the remaining oil, onion, and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
Step 3: Spice & Tomato
Add paprika and savory; stir briefly to bloom. Mix in tomatoes and tomato paste, sugar (if using), bay leaf, and allspice. Simmer 2–3 minutes.
Step 4: Wilt the Cabbage
Add sliced cabbage in batches, stirring as it softens, and season generously with salt and pepper. Pour in the hot stock/water; bring to a simmer.
Step 5: Combine & Bake
Nestle the chicken (skin side up) into the cabbage. The cabbage should be moist but not submerged—add a splash more liquid if dry.
Bake at 180°C (350°F), uncovered, for 45–60 minutes, until the cabbage is tender, reduced, and lightly caramelized at the edges, and the chicken is cooked through (internal temp ~75°C/167°F). If the top browns too quickly, tent loosely with foil.
Step 6: Finish
Taste and adjust seasoning. Rest 5 minutes; scatter chopped parsley or dill.
Stovetop option: after step 4, cover and simmer gently for 35–45 minutes, then uncover for the last 10 minutes to reduce.
Tips and Tricks
- Fresh vs. sauerkraut: this recipe is for fresh cabbage; for sauerkraut, rinse, reduce salt, skip sugar, and add caraway instead of savory.
- Color & depth: a teaspoon of red pepper paste or roasted pepper strips adds classic Bulgarian sweetness.
- Crispy skin: broil/grill the pan for 2–3 minutes at the end.
- Spice notes: a pinch of chili flakes is familiar in Thrace; caraway is found on the Danube plain.
Serving Suggestions
Serve hot with country bread or cornmeal porridge (качамак). A spoon of strained yogurt on the side is very Bulgarian. Fresh tomato-cucumber salad or pickled peppers cut the richness.
Wine Matching
- White: Dry Misket or Dimyat; also unoaked Chardonnay from the Thracian Lowlands—fresh acidity for the tomatoes and cabbage.
- Rosé: Struma Valley rosé (Melnik or Syrah) is excellent.
- Light red: Gamza (Kadarka) or cool-climate Pinot Noir if you prefer red; avoid heavy oak.
Nutritional Information (per serving, approximate)
- Calories: ~480 kcal
- Protein: ~32 g
- Fat: ~28 g
- Carbohydrates: ~22 g
- Fiber: ~5 g
- Sodium: depends on the salt/stock used
Dietary Modifications
- Gluten-free: Naturally GF; ensure stock and paprika are GF.
- Lower-fat: Remove the chicken skin after searing, or use skinless thighs; cut the oil to 2 Tbsp.
- Low-carb/Keto-leaning: Reduce tomato to 100 g and skip sugar.
- Dairy-free: Use only oil; skip the butter and yogurt garnish.
Storage Suggestions
Cool quickly. Refrigerate in a covered container up to 3 days; flavors improve on day 2. Reheat gently with a splash of water. Freezes well (up to 2 months)—freeze chicken separately from cabbage for best texture.
About Meat with Fresh Cabbage
“Месо с прясно зеле” is a foundational Bulgarian home dish: finely sliced cabbage stewed or baked with tomatoes, paprika, and aromatic herbs, then finished with meat. Pork is the most common, but chicken, duck, and even rabbit appear regionally. The technique of wilting cabbage, building a paprika-tomato base, then slow-cooking produces sweet, silky vegetables that carry the meat’s juices.
Cultural Context
Fresh cabbage dishes bloom from late spring through early autumn, when tender Bulgarian cabbage hits markets. In villages, families bake large pans in wood-fired ovens for Sunday lunch; in towns, the same flavor profile shows up in neighborhood bistros (кръчми). The chicken version is popular for being lighter and better suited to warmer months or for those observing lighter diets, while winter tables pivot to sauerkraut (кисело зеле) with pork. Simple, abundant, and shared, this is Bulgarian comfort food at its most everyday and most loved.
