Red cabbage is a member of the cruciferous family of vegetables (the four petals of their flowers are in the shape of a cross), broccoli, cauliflower, brussels sprouts, kale, and bok choy too. These are super vegetables with many health benefits claimed for them.
It tasted good tonight but is not exactly photogenic!
Meredith bought the red cabbage at the organic market this week and it reminded me. It’s adapted from a Marcella Hazan recipe and has the advantage of being an all-in-one.
The chicken stays beautifully moist buried under its warm overcoat of collapsed cabbage.
1 chicken–cut up into eight or more pieces with the skin removed
1 red cabbage (at least 1lb/450gm)–quartered, the white stem removed, and thinly sliced
1 largish onion–peeled and thinly sliced
2 cloves of garlic–peeled and roughly chopped
6 tablespoons olive oil
8 tablespoons red wine
salt and pepper
- Choose a casserole or terracotta pot large enough to hold the chicken pieces in one layer.
- Soften the onion and garlic in the oil until they begin to colour–about 10 minutes.
- Add the cabbage and coat it well with the oily onion and garlic mix.
- Cook for 15 minutes, turning it over from time to time as it reduces in volume, taking care it doesn’t burn.
- Season the cabbage well, then bury the chicken pieces underneath it.
- Pour over the red wine and cover the pot.
- Turn the contents over from time to time.
- Prick the chicken with the tip of a knife after 30 minutes–if the juices run pink leave it to cook longer.