A rustic braised chicken and cabbage dinner made with boneless skinless thighs, simmered with San Marzano tomatoes, caraway seeds, whole peppercorns and fresh dill.
A really hearty stew that you can turn into a lighter soup by just adding extra chicken stock.
Traditionally made with bacon, pancetta or sausage I decided to skip them and keep it healthy, but still super delicious. I promise !
Goes well with mashed potatoes, rice, dumplings and served with a dollop of fresh sour cream. You could also make this with red cabbage or shaved brussels sprouts.
The weather was my excuse to make it 3 times last week, plus the BatMan is going all Paleo dude on me, so this really fits that bill.
But the honest truth, between you and I, the smell of this rustic cabbage, quietly simmering on the stove top, the steam escaping in a quiet whisper; all of it reminds me of the man in the photo. Somehow I still glance to see if he might walk through the door, because the scent filling my kitchen is all him.
There’s comfort in a rustic pot of stew. And I’m not just referring to the comfort that food gives to a hungry tummy. I’m talking about a comfort of the soul, a quiet peace that lingers around way after the food is gone.
By all means you can keep this vegetarian if you like, it’s how I make it for myself. Or you can add a little bit more liquid and cook some lentils for a hearty cabbage soup or even turn it into some unstuffed cabbage rolls instead.
What makes cabbage healthy:
- a fantastic source of the daily vitamins our body needs: potassium, calcium. magnesium, vitamin K and C, lutein and beta-carotene !
- has amazing anti-cancerous properties !
- Cabbage is one of the lowest calorie foods grown on our planet with a high fiber content !
A rustic braised chicken and cabbage recipe with fork tender thighs cooked with San Marzano tomatoes, caraway seeds and fresh dill.
- 1 large onion diced
- 1 medium cabbage
- 28 oz can San Marzano tomatoes whole
- 3 tbsp olive oil
- 1 1/2 tbsp caraway seeds
- 2 leaves bay
- 4 dill sprigs
- 2 lb chicken thighs boneless / skinless
- 1 1/2 tbsp apple cider vinegar
- 2 tsp whole peppercorns
- 1/4 c fresh dill fronds
- 1 red chile pepper sliced thinly
- 1/2 c water
- 1 1/2 tsp sea salt or to taste
In a large heavy pot heat up the olive oil. Add the onion and season with a pinch of sea salt. Saute until it starts to get some color but take good care not to burn it. Add the caraway seeds and give it a stir.
Meanwhile rinse and slice the cabbage into thin strips. You may use a madeline if you prefer. Add the sliced cabbage to the pot with the onions. Stir well and hit it with another pinch of sea salt.
Cook the cabbage and onions together for about 20 minutes until the cabbage has wilted.
Add the canned tomatoes to the pot and using a wooden spoon make sure to break them up into large rustic chunks. Add the bay leaves and dill sprigs together with the peppercorns. Stir to combine.
Add the water and apple cider vinegar and bring to a gentle simmer.
Sprinkle the chicken with sea salt and black pepper on both sides and add them to the pot with the cabbage, making sure they are submerged.
Cover with a tight lid and simmer gently for about 45 minutes or until the chicken is fork tender.
Adjust seasonings to your taste with more sea salt and serve hot with a drizzle of extra virgin olive oil, sprinkled with the fresh dill and the red chile pepper.
You can brown the chicken thighs before braising them with the cabbage but it really isn’t necessary.