Spring Cabbage Chicken Boil

Mary Umemoto 0

"Fast and easy."
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25 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1044 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Stir water, soy sauce, sake, and mirin together in a large pot. Lay chicken into the liquid with the skin-side down. Place pot over medium heat, cover pot with lid, and bring liquid to a boil; cook at a boil, stirring occasionally, until chicken is no longer pink, about 5 minutes.
  2. Push chicken to the sides of the pot to make room for the cabbage; put cabbage into the liquid with the cut-side down. Replace lid on pot, bring liquid again to a boil, and cook until cabbage softens, about 5 minutes more.
  3. Dot top of mixture with butter cubes. Replace lid and cook just until butter melts, 1 to 2 minutes. Transfer everything to a serving dish and garnish with green onion.