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.
for 4/6
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.
Robin Ellis 
Well, It certainly looked delicious to me and I like a chef who puts – ish on the end of an onion . What ‘s also appealing about this recipe is that it’s simple plus economical.
This looks delicious. I love red cabbage and never thought to put it with chicken. Can’t wait to try it!
Hi Robin,
Once again, we began watching the first Poldark series last night — through episode 2. We’ve done this several times over, of course. I adored that show when it came out in the 70s –I was 24 then. Fawlty Towers we revisit regularly, so we can espy you there as well, as Danny Brown. We enjoy your delightful and friendly blogging — and look forward to the recipes. Too, we are Med-dieters.
I cooked the Hazelnut Pesto, and wow! What a hit! I think I we will have it again this weekend. The recent red sauce with whole wheat penne was a quite a sensation, too. Thanks for posting those.
We just missed you by one day when you were here in Washington. So very disappointing. The day you were at Kramer Books, Mark, my husband, and I flew out to London. In any event, we do have a copy of your book, but it is unsigned, of course. How could we get a signed copy? Is it possible, please, that I could buy another from you, pay for shipping, you could sign it, and send it over the pond? Is this something you sometimes do? I know you are extremely busy.
Are you planning on any cooking classes? I would love to enroll Mark, and we are due a trip to France in 2014!
Looking forward to hearing from you, we hope.
Our regards to Ben and his clan and any other random March hares from the four Wilmot kitties!
Best,
Meredith Dunham-Wilmot Bethesda, Maryland