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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

226 g

Red Cabbage, shredded

1 unit

Gala Apple

113 g

Red Onion

2 tbsp

Red Wine Vinegar


1 tbsp

Brown Sugar

460 g

Russet Potato

7 g


3 g


3 tbsp

Sour Cream


1.5 tsp

Dijon Mustard


1 tbsp

Old Bay Seasoning


Not included in your delivery

4 tbsp

Unsalted Butter*


¼ tsp


¼ tsp


½ tbsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
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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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.)


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


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.


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.


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.


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.