I’ve been making this on repeat lately and I honestly cannot explain why it took me so long to figure this one out. Ground chicken mixed with shredded cabbage and oats, shaped into patties, then baked in a tomato veggie sauce until everything is tender and the whole dish smells like something that’s been simmering all day. It’s the kind of dinner that feels cozy and filling without being heavy, and my family asks for it constantly.
For the patties:
- 1 lb ground chicken
- 3 cups cabbage, finely shredded
- half a cup of rolled oats (old-fashioned oats, not instant)
- 2 eggs
- a big handful of fresh parsley, chopped
- salt, pepper, and garlic powder to taste
For the sauce:
- 1 medium onion, finely diced
- 2 medium carrots, grated
- 1 tablespoon tomato paste
- 1 bay leaf
- salt to taste
- a splash of water
- oil for the pan
- sour cream for serving
Start with the cabbage. Shred it as fine as you can, sprinkle it with a little salt, and toss it into a colander. Press it with your hands to squeeze out some of the moisture, then pour boiling water over it and let it sit for 10 to 15 minutes until it softens up. Drain it well and squeeze out as much liquid as you can.
Once the cabbage is drained and cooled a bit, mix it together with the ground chicken, oats, eggs, parsley, salt, pepper, and garlic powder. Get in there with your hands and mix until everything is evenly combined. The oats are the secret here, they hold everything together and add a little body without making the patties dense. Grease a baking dish with a little oil and shape the mixture into patties right in the dish.
For the sauce, heat a little oil in a skillet and cook the onion over medium heat until it’s soft and translucent. Add the grated carrots and cook for another few minutes. Stir in the tomato paste, add a splash of water, drop in the bay leaf, season with salt, and let it all simmer together for a few minutes until it thickens slightly. Spoon the sauce right over the top of the patties.
Bake at 350°F for 45 minutes. By the time they come out the sauce has soaked into the patties a little, the tops are golden, and the whole thing just looks incredible.
Serve with a big dollop of sour cream and some fresh herbs on top. I’ve eaten this for dinner, for lunch the next day, and yes, late at night when I absolutely should not be eating, and every single time it is worth it.
