Red cabbage is a powerhouse vegetable, chock full of Vitamin C (among others!). It’s also delicious and versatile. When wandering through the grocery store recently, I noticed that the red cabagges look particularly good that day, so I decided to buy some and create a recipe around it. The result, a melange of chicken, cabbage, and apples, is hearty and filling–perfect for the winter. I love its salty, sour, but yet sweet flavor.
Red Cabbage, Apple, and Chicken Saute
1 large chicken breast
1 apple, sliced into 1/4 in pieces and then chopped into large chunks
2 1/2 c chopped red cabbage*
1/2 c vegetable broth
1-2 tsp rice vinegar
extra virgin olive oil
Heat a medium frying pan; add 1 tbsp olive oil and heat until hot but not smoking. Salt and pepper each side of the chicken breast; add to hot pan and cook on both sides until nearly done (You want the outside to be nicely browned, but the inside to still be a bit raw). Remove from heat and set aside on cutting board.
Add 1 tbsp olive oil to pan; once heated, add the chopped apples and cabbage. Saute for 3-4 minutes, or until they begin to get brown and soften a bit. Add vegetable broth and vinegar** and allow to cook for another 5-6 minutes. In the meantime, slice chicken breast into strips.
Remove cabbage, apples, and broth from pan. Add chicken and cook 1-2 minutes, or until no longer raw in the middle. Add back in the cabbage, apples, and broth; cook 1 minute, stirring.
Serve on top of or alongside of brown rice.
* It doesn’t matter how you chop it; I tried this recipe twice and chopped it differently each time.
** If you love vinegar, try adding 2 tsp; otherwise, stick with one. It’s always easier to add more than take away.