Chicken with roasted Cabbage..

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Chicken with Cabbage (17)

Roasted Cabbage with Chicken

I saw this recipe on Deb Perelman’s site recently and, as she in her turn had borrowed it from someone else, I thought that it was probably worth a go – proving that sometimes you should go with your instinct!

Put aside all your preconceived notions about Cabbage – (and yes, we’ve all suffered cabbage-related trauma – I remember viewing a house once,  and not making it past the hall due to the lingering scent of boiled cabbage) – Please do try it – this recipe is AMAZING!

Have I convinced you to have a go? Come on then…you can thank me later..

EQUIPMENT:

  • A large, oven -proof, shallow frying pan. See NOTES
  • a small pot to melt some butter
  • A pastry brush
  • and yep, that’s about it really.. Oh – and an oven

INGREDIENTS: to feed 4 people

  • 1 medium sized head of cabbage – the recipe I followed just asked for an ordinary, everyday head of white cabbage, so that’s what I used
  • 1 skin-on Chicken breast per person. See NOTES
  • Butter
  • Salt and Pepper

METHOD:

  • Heat the oven to 200C Fan.C
  • Cut up your Cabbage – it can be quite difficult, so take your time. Cut it in half firstly, remove the core, then turn each half cut-side downwards, and cut into 2-3cms slices.

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  • Melt a large knob of butter in the pan, swill it round until the base of the pan is covered.
  • Fit the slices of cabbage onto the base of the pan in one layer, fitting them together like bits of a jigsaw, cutting them if you need to. Don’t be too precious with this, but get as much cabbage in as you can.

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  • Season generously with salt and freshly ground black pepper.
  • Arrange the chicken portions on top of the cabbage, skin side up.
  • Melt a large knob of butter, and paint the chicken and visible cabbage generously with it.

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  • Season again, then put it into the hot oven for 30 minutes, basting with the rest of the melted butter halfway through. **Be careful – the handle of the frying pan will be very HOT!!**
  • After 30 minutes, the chicken will be cooked, so remove it to a plate and keep it warm.
  • The cabbage will have wilted somewhat, so gently turn each slice over to brown the other side.

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  • Return the pan with the cabbage to the oven for a further 10-15 minutes until it has fully softened, and started to char at the edges.
  • Serve the cabbage with the chicken breast on top. The buttery Chicken juices will have been absorbed and will have cooked and softened the cabbage.
  • I served my Crush-Hot Potatoes with this. They went into the oven at the same time as the chicken, and needed just 10-15 minutes extra at a slightly higher heat (220C Fan) to crisp up nicely. https://eatingforireland.com/recipe/crushed-hot-potatoes/
potatoes hot crush

Crush-Hot Potatoes

NOTES:

  • Instead of skin-on Chicken breasts, you could use a whole Chicken (that’s too much work for me, being bone idle), or a packet of skin-on Chicken thighs which are not only delicious but economical too. Cooking time would be slightly longer for a whole chicken, and about the same for Chicken thighs.
  • Don’t be tempted to cut the cabbage into thin slices – I only managed to use about half of the medium-sized cabbage I had, and we would have eaten the other half too, given half a chance! This white cabbage is great for Coleslaw so it’s never wasted.
  • If you don’t have a big enough frying pan, especially if you’re feeding bigger numbers, I would suggest using a large roasting tin. Just pour some melted butter into the tin, spread it around, then place your cabbage and chicken as before.
  • I’m going to experiment with different cabbages – one on my favourite cabbages is the ‘Sweetheart’ or as I call it ‘Pointy’ cabbage. I think you could get away with simply cutting young Sweetheart cabbages in two and cooking them cut-side down..

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About

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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