Cabbage all day

I am really enjoying cabbage lately. Previously in my life cabbage was limited to coleslaw and maybe a few stray pieces of red cabbage in salad mix. Now I am enjoying it for breakfast, lunch and dinner. Cabbage has a variety of health benefits. Cabbage is at the top of the list of vegetables with high doses of cancer preventing antioxidants, it is high in fibre and vitamin C and is the lowest in calories of any vegetable. Also studies have shown that eating cabbage will help women build muscle by boosting their testosterone levels. These are just a few benefits of cabbage, for more info check out this link.

One of the things I like best about cabbage is it’s versatility. It is quick cooking and can hold up to a long slow braise. It can also be pickled, fermented or made into slaw. This week I made two similar preparations with cabbage, one for breakfast and one for dinner. My daughter loved the dinner recipe so much she asked for seconds! So I’ll share it with you.

1 head green cabbage
1/2 large yellow onion
4 sprigs thyme
1/2 sprig rosemary
2 lbs chicken thighs (I used boneless skinless because that what I had on hand, use whatever you like though)
Salt and pepper to taste

Heat the oven to 350 degrees. Pat thighs dry with paper towels and liberally season with salt and pepper. Heat a wide pan with a lid to medium high heat with your fat of choice and sear the chicken thighs on both sides then remove to a separate plate. Add the onion to the pan, sautéing until you see a little color on the onion then add the cabbage and herbs. Sprinkle with a healthy pinch of salt and a few turns of fresh ground pepper. Sauté until cabbage begins to soften then add the thighs back in, burying them in the cabbage mixture. Pour the liquids from the chicken plate over the entire mixture. There should be a good bit of liquid forming in the pan from the chicken juices and water from the cabbage. Cover and place in the oven for 30 minutes. Enjoy!


For the breakfast dish I browned some Shiner Farms pork sausage then added onion and cabbage sautéing until softened then I cracked 6 eggs on top and popped it into the oven until eggs were medium (about 5 minutes at 375). Play with it to get the eggs to your liking. I’ve got a great cole slaw recipe too which will come later. Stay tuned!!


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