Chicken and Braised Cabbage
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Chicken and Braised Cabbage

Chicken and Braised Cabbage

with Garlic Mash and Dill Cream

On those chilly spring evenings you just want to tuck into a dish that'll warm you inside and out! What could do that better than fragrant roasted chicken breasts atop braised red cabbage and apple, with a pile of creamy, garlicky mashed potatoes alongside!


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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

226 g

Red Cabbage, shredded

1 unit

Gala Apple

113 g

Red Onion

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Brown Sugar

460 g

Russet Potato

1 tsp

Dill-Garlic Spice Blend

1 unit

Garlic, cloves

3 tbsp

Sour Cream

(Contains Milk)

½ tbsp

Seasoned Salt

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


½ tbsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories810 kcal
Fat35 g
Saturated Fat19 g
Carbohydrate76 g
Sugar24 g
Dietary Fiber9 g
Protein49 g
Cholesterol190 mg
Sodium1700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Potato Masher
Measuring Cups
Measuring Spoons
Large Pot
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Box Grater
Small Bowl


Cook potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Peel, then mince or grate garlic. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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. Drain and return potatoes to the same pot, off heat. Mash half the garlic,2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.


While potatoes cook, peel, then thinly slice onion.

Start braised cabbage

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

Cook chicken

While cabbage braises, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with pepper and seasoned salt. When the 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.**

Finish braised cabbage

While chicken roasts, peel, then coarsely grate apple. Add grated apple to the pot with cabbage in the last 4-5 min of braising. Cook uncovered, stirring occasionally, until apples are tender, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl). Stir until melted. Season with salt and pepper, to taste.

Finish and serve

Add sour cream, Dill-Garlic Spice Blend and remaining garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. Thinly slice chicken. Divide braised cabbage and mash between plates. Arrange chicken over cabbage. Spoon dill cream over chicken.