Finding colorful local fruits and vegetables in the Northeast can be a challenge; however, red cabbage often called purple cabbage, blue cabbage, rotkhol, or blaukraut, is readily available during the winter months. Red cabbage is rich in vitamins A, C, & K along with essential nutrients such as manganese and potassium. In addition, this wonderful cabbage is also rich in the antioxidant beta-carotene as well as polyphenols (Livingstrong.com, 2008). The nutritional benefits of the cabbage are enhanced by adding apples and onions which also hold many health benefits. This recipe combines roasted chicken thighs seasoned with antioxidants such as rosemary and garlic with the braised red cabbage making this a healthy winter meal. Red cabbage also pairs well with beef, pork, and wild game. Here’s how to make it:
Start by sautéing in a large pot, 1 medium chopped onion and 4 strips of uncured smoked bacon cut into small strips over med/low heat. Cook until bacon is semi crispy and onions are tender.
Add 1 medium head of red cabbage that has had the outer leaves peeled and is cored and thinly sliced to the pot. Also add 3-4 green apples that have been peeled, cored, and cut into 1/2 inch thick pieces. Now add water, enough to come up half way to the top of the cabbage.
To the pot, also add 2 tablespoons of red wine vinegar, 1/2 cup apple cider vinegar, 1/8 teaspoon ground cloves (or 3 whole), 1 large bay leaf, 1 teaspoon salt, 1 teaspoon pepper, and 1/4 cup packed brown sugar. You can also add stevia instead.
Bring cabbage mixture to a boil, reduce heat to med low, and simmer for about 45 minutes or until cabbage is tender, mixing from time to time. While cabbage cooks, preheat oven to 400 degrees, and prepare a large parchment lined baking sheet. Next, get the chicken ready for the oven.
Thoroughly pat dry 8 chicken thighs. In a bowl, mix together well, 2 teaspoons salt, 2 teaspoons, pepper, 1 teaspoon ground rosemary, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Once well mixed, sprinkle on both sides of the thoroughly dried chicken thighs. Place on a large parchment lined baking sheet leaving a little room between the pieces. Bake at 400 degrees for 40-45 minutes.
When cabbage is tender, remove the bay leaf and discard. Check to see if you want more sweetness, salt, or pepper.
Once chicken is done, remove from oven and allow to rest for a few minutes and serve with the braised red cabbage. Enjoy and happy cooking!
Prep Time: 30 min Cooking Time: 45 – 60 min
Difficulty: Easy Servings: 6-8
Recipe:
For the cabbage: Cook in a large pot
1 medium onion chopped
4 slices of smoked uncured bacon sliced in 1/2 inch pieces
1 medium head red cabbage outer leaves peeled, cored, and thinly sliced
3 – 4 Granny Smith apples, peeled, cored, and cut into 1/2 slices
water to come up half way on the cabbage in the pot
2 tablespoons red wine vinegar
1/2 cup apple cider vinegar
1/8 tsp ground cloves (or 3 whole)
1 bay leaf
1/4 cup packed brown sugar (you can also use stevia)
For the Chicken:
Preheat oven to 400 Prepare a large parchment lined baking sheet
8 chicken thighs thoroughly patted dry with paper towels
mix together in a bowl the seasoning mix:
2 tsp salt
2 tsp pepper
1 tsp ground rosemary
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder