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Chicken and Braised Cabbage

Chicken and Braised Cabbage

with Mash and Dill Cream

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On those chilly Canadian evenings you just want to tuck into a dish that'll warm you inside and out! Fragrant roasted chicken breast sitting atop braised cabbage with a side of mashed potatoes will do just that!

Tags:Discovery
Allergens:Sulphites/SulfiteMilk/LaitMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

226 g

Red Cabbage, shredded

1 unit

Gala Apple

113 g

Red Onion

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Brown Sugar

460 g

Russet Potato

7 g

Dill

3 g

Garlic

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 tbsp

Old Bay Seasoning

(ContainsMustard/Moutarde)

Not included in your delivery

4 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat36 g
Saturated Fat18 g
Carbohydrate75 g
Sugar23 g
Dietary Fiber9 g
Protein49 g
Cholesterol185 mg
Sodium2090 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Peeler
Measuring Cups
Measuring Spoons
Large Pot
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Box Grater
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce.Dill Guide for Step 6 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1tbsp extra-dilly! Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. When potatoes are fork tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper to taste. (TIP: For a lighter consistency, add potato cooking water, 1-2 tbsp at a time, if desired.)

2

While potatoes cook, peel, then thinly slice onion. Peel, then mince or grate garlic. Finely chop dill.

3

Heat a large pot over medium heat. Add 1 tbsp butter (dbl for 4 ppl), then onions and garlic. Cook, stirring often, until softened, 2-3 min. Add cabbage, vinegar, brown sugar and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper. Cook covered, stirring occasionally, until cabbage is tender-crisp, 12-14 min.

4

While cabbage braises, heat a large non-stick pan over medium-high heat. While pan heats, pat chicken dry with paper towels. Season with Old Bay Seasoning. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.

5

While chicken roasts, peel, then coarsely grate apple. Add grated apple to the pot with cabbage. Cook uncovered, stirring occasionally, until apples are tender, 3-5 min. Stir in 1 tbsp butter (dbl for 4 ppl) until melted. Season with salt and pepper to taste.

6

Stir together 1 tsp dill, Dijon, sour cream, salt and pepper in a small bowl.(NOTE: Reference dill guide.) Thinly slice chicken. Divide braised cabbage and mash between plates. Place chicken over cabbage. Spoon dill cream over chicken. Sprinkle any remaining dill over top.