Chicken and Red Cabbage

Red cabbage is packed with nutrients and dietary antioxidant, plus has a rich flavor compared to regular green cabbage. Asian Cabbage Salad and Red Cabbage with Mock Kibbeh are a couple of ways we enjoy this vegetable.

In this recipe, chicken is browned and cooked part-way first, then smothered in shredded red cabbage and cooked through with some red wine and spices. For extra rich flavor, I decided to relax my self-imposed restriction on butter, but substitute any favorite oil or butter if preferred. The chicken makes a great leftover for sandwiches and soups.

Ingredients
2 boneless skinless chicken breasts
1 medium head of red cabbage, shredded (about 4 or 5 cups)
1 small red onion cut into rings (optional)
½ cup Cabernet Sauvignon
2 tsp gin (optional)
1 to 2 Tbsp butter
salt to taste

marinade: red wine vinegar, soy sauce, brown sugar

spices/herbs:
2 Tbsp chopped fresh rosemary
1 small bay leaf, crushed
1 tsp cayenne pepper (optional)

Preparation

1. Cut the chicken breasts into even-sized pieces for uniform cooking, and marinate in the marinade for 30 minutes up to overnight (in the fridge)
2. Heat butter in a pan, sauté the onions if using, brown the chicken on both sides
3. Add the shredded red cabbage, wine, a light sprinkling of salt, herbs and spices, cover and cook till chicken is done; stir in gin if using
4. Garnish with spring onions or other fresh herbs and serve warm