We think cabbage is such an underrated vegetable! It’s so versatile, available all year round and it’s affordable. We can’t get enough of it braised like this – it’s super charred and caramelised on the outside but tender in the middle.
This Week
2 Dec - 8 Dec
Spiced Tomato Braised Cabbage with Honey, Mustard Roasted Chicken Thighs
- 1 hour
- 4
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Meal Prep Guide
Make the marinade for the chicken (store in an airtight container in the fridge).
Ingredients:
- Lemon (juice and zest)
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 1 Tbsp melted butter or olive oil
- 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
- 2 cloves of garlic (crushed)
- Salt and pepper
Method:
- Combine all of the ingredients in a small bowl and mix well to combine.
Prepare the cabbage (allow to cool, cover and then store in the fridge)
Ingredients:
- ¾ cabbage, we used savoy (cut into large wedges)
- ¼ cup tomato paste
- 3 cloves garlic (crushed)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
Method:
- Heat a large pan or sauté dish over a medium heat and add a generous drizzle of olive oil or butter. Sear the cabbage for approximately 3 minutes on each side to allow the outside to nicely char (you’ll probably need to do this in two batches).
- Add the tomato paste, garlic, smoked paprika, cumin, coriander, salt and pepper into a small bowl and mix until combined.
- Remove the cabbage from the pan dish and add in a little more olive oil and then the tomato, and spice mix. Let this cook for a couple of minutes before adding the cabbage back in.
Tips
Tips
- If you’re short on time, you don’t have the char the cabbage first but it helps to get it nice and caramelised.
- Take a look at the caramelisation of the cabbage in the picture, this colouring makes the meal so yummy, trust yourself if you think it might just need a little more time than suggested.
Shortcuts
Vegetables
- You can use any cabbage you like – green, red and savoy all work well in this recipe.
- Swap out the baked potatoes for sweet potatoes or some roasted pumpkin wedges or for a lighter meal you can just serve the chicken and the cabbage.
Protein
- You can serve this cabbage alongside any protein you’d like it goes really well with our Garlic, Herb Butter Steak or some simple pan-fried fish. For a vegetarian option, we recommend serving it alongside some pan-fried halloumi.
Ingredients
Braised cabbage
- ¾ cabbage, we used savoy (cut into 6 or so large wedges)
- ¼ cup tomato paste
- 3 garlic cloves (crushed)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup water
- 65g sour cream
- ½ cup coriander (finely chopped)
Honey mustard chicken thighs
- 500-600g chicken thighs
- 1 lemon (juice and zest)
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 1 Tbsp melted butter or olive oil
- 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
- 2 garlic cloves (crushed)
- Salt and pepper
Baked potatoes
- 4 agria potatoes
- Olive oil
- Salt
Method
- Preheat the oven to 180 degrees fan bake.
- Get started on marinating the chicken. Add all of the ingredients to a large bowl and mix well, add the chicken thighs and allow to marinate while you prepare the cabbage.
- Next up, get the potatoes in the oven. Using a fork, pierce the outside of the potato about 10 times. Brush with olive oil and sprinkle generously with salt, place onto a baking tray and into the oven for 50 minutes.
- Heat a large pan or sauté dish over a medium heat and add a generous drizzle of olive oil or butter. Sear the cabbage for approximately 3 minutes on each side to allow the outside to nicely char (you’ll probably need to do this in two batches).
- Add the tomato paste, garlic, smoked paprika, cumin, coriander, salt and pepper into a small bowl and mix until combined.
- Remove the cabbage from the pan dish and add in a little more olive oil, then the tomato paste and spice mix. Let this cook for a couple of minutes before adding the cabbage back in, making sure the wedges are neatly nestled in.
- Pour over 1 cup of water then pop in the oven (with a lid on or tinfoil on top) for 45 minutes, removing the lid for the last 20 minutes so the outside of the cabbage gets crispy and caramelised.
- After the cabbage has been cooking for 5-10 minutes add the chicken in as this will take 35-40 minutes to cook.
- Once the cabbage has cooked, dollop over the sour cream and sprinkle over the coriander. Serve alongside the baked potatoes (best with a dollop of butter) and the roasted chicken thighs.
Variations
Vegetables
- You can use any cabbage you like – green, red and savoy all work well in this recipe.
- Swap out the baked potatoes for sweet potatoes or some roasted pumpkin wedges or for a lighter meal you can just serve the chicken and the cabbage.
Protein
- You can serve this cabbage alongside any protein you’d like it goes really well with our Garlic, Herb Butter Steak or some simple pan-fried fish. For a vegetarian option, we recommend serving it alongside some pan-fried halloumi.
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