Chicken and Braised Cabbage
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Chicken and Braised Cabbage

Chicken and Braised Cabbage

with Horseradish Smashed Potatoes

Fragrant, roasted chicken breasts are served over braised red cabbage and apple, with a pile of creamy mashed potatoes alongside, making this dish the definition of comfort food.

Low CO2

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

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

226 g

Red Cabbage, shredded

1 unit(s)

Gala Apple

½ unit(s)

Yellow Onion

1 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

1 tbsp

Brown Sugar

2 tbsp

Creamy Horseradish Sauce

(Contains Egg, Mustard, Sulphites May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)

½ tbsp

Montreal Spice Blend

(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

7 g


2 unit(s)

Russet Potato

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


½ tbsp



Nutrition Values

Calories770 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate72 g
Sugar21 g
Dietary Fiber8 g
Protein46 g
Cholesterol190 mg
Sodium960 mg
Trans Fat1.5 g
Potassium2000 mg
Calcium125 mg
Iron4 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
Measuring Spoons
Large Pot
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Box Grater
Potato Masher


Cook potatoes
  • Cut potatoes into 1-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-high. Simmer uncovered until potatoes are fork-tender, 10-12 min.
  • Drain and return to the same pot, off heat.
Start braised cabbage
  • Meanwhile, heat a large pot over medium heat.
  • While the pot heats, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
  • When the pot is hot, add 1 tbsp (2 tbsp) butter, 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 (3/4 cup) water, then season with salt and pepper. Cover and bring to a simmer.
  • Once simmering, cook, stirring occasionally, until cabbage is tender-crisp, 13-15 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 salt and half the Pastrami Spice Blend (use all for 4 ppl).
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side.
  • Arrange on a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Finish prep and potatoes
  • Meanwhile, peel, then coarsely grate apple.
  • Roughly chop parsley.
  • Roughly mash creamy horseradish sauce and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
  • Season with salt and pepper, to taste.
Finish braised cabbage
  • When cabbage has braised for 8-10 min, stir in grated apple.
  • Cook uncovered, stirring occasionally, until apples are tender, 5-6 min. (TIP: If water reduces too quickly, add 2 tbsp water at a time to prevent sticking.)
  • Add 1 tbsp (2 tbsp) butter, then stir until melted. Season with salt and pepper, to taste.
Finish and serve
  • Thinly slice chicken
  • Divide braised cabbage and smashed potatoes between plates. 
  • Arrange chicken over potatoes
  • Sprinkle parsley over top.