Chicken and Braised Cabbage
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Chicken and Braised Cabbage

Chicken and Braised Cabbage

with Garlic Mash and Horseradish Aioli

The chilly evenings have us craving dishes that'll warm us inside and out! With fragrant roasted chicken breasts served atop braised red cabbage and apple, plus a pile of creamy mashed potatoes alongside, this comforting dish does exactly 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 Time


serving amount

2 unit

Chicken Breasts

226 g

Red Cabbage, shredded

1 unit

Gala Apple

113 g

Yellow Onion

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Brown Sugar

460 g

Russet Potato

1 tbsp


(Contains Sulphites)

1 unit

Garlic, cloves

2 tbsp


(Contains Egg, Mustard)

¼ tbsp

Seasoned Salt

7 g


Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


½ tbsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories860 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate75 g
Sugar23 g
Dietary Fiber9 g
Protein47 g
Cholesterol198 mg
Sodium1110 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
Small Bowl
Box Grater


Cook potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Steps 1 and 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! 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 2 tbsp butter, 3 tbsp milk (dbl both for 4 ppl) and 1/2 tsp garlic into potatoes until creamy. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste.

Start braised cabbage

Meanwhile, heat a large pot over medium heat. While the pot heats, peel, then cut onion into 1/4-inch slices. When the pot is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add 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

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with pepper and half the seasoned salt (use all for 4 ppl). 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. Arrange chicken on a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**

Make horseradish aioli and finish prep

Meanwhile, peel, then mince or grate garlic. Drain and discard excess liquid from horseradish. Add mayo, horseradish and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. Set aside. Peel, then coarsely grate apple. Roughly chop parsley.

Finish braised cabbage

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), then stir until melted. Season with salt and pepper, to taste.

Finish and serve

Thinly slice chicken. Divide braised cabbage and mash between plates. Arrange chicken over top. Spoon horseradish aioli over chicken. Sprinkle parsley over top.