Chicken and Braised Cabbage
with Garlic Mash and Dill Cream- Sulphites
- Milk
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!
Ingredients
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
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
3 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the braised cabbage with apple, though some found it too vinegary; the dill cream received praise for enhancing the dish.
- Ease of prep: Several noted the recipe took longer than expected, with some suggesting adjustments to the cooking order for better timing.
- Suggestions: Consider reducing the Old Bay seasoning on the chicken to lower saltiness; add more acidity to the cabbage for extra flavor.
- Leftovers: Some found there was too much cabbage, leading to several days of leftovers; others mentioned not enough potatoes for four servings.
- Texture: A few reviewers suggested cooking the cabbage longer for a softer texture and cutting it into smaller, more even pieces.
