Poultry

Cabbage Chicken Casserole

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  • 150  grams carrots 
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.


    Foodwaste tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • chicken thighs
  • 1.5  tablespoons dijon mustard
  • tablespoon dried rosemary
  • 20  grams fresh chives
  • clove fresh garlic
  • 400  grams green cabbage
  • 200  grams potatoes 
    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 1.5  tablespoons rapeseed oil

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Cabbage Chicken Casserole


Cabbage Recipes

Baked chicken pieces, potatoes, carrots and rosemary served on a bed of cabbage in an oven dish
page.recipe.timing.0 48 page.recipe.timing.min
page.recipe.portions.02 page.recipe.portions.meal.plural
page.recipe.ingredients9 page.recipe.ingredients

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  • 150  grams carrots
  • chicken thighs
  • 1.5  tablespoons dijon mustard
  • 1  tablespoon dried rosemary
  • 20  grams fresh chives
  • 1  clove fresh garlic
  • 400  grams green cabbage
  • 200  grams potatoes
  • 1.5  tablespoons rapeseed oil

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  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 large bowl
  • 1 small bowl
  • 1 large baking dish

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Cabbage Chicken Casserole


Cabbage Recipes

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Preheat the oven to 160 degrees Celsius top and bottom heat
Grease a large baking dish with 0.5 tablespoon rapeseed oil
Wash 400 grams green cabbage and cut it into large slices about 7 cm long and 3 cm wide
Arrange the cabbage pieces as a bed on the bottom of the baking dish
Peel 150 grams carrots and 200 grams potatoes and cut them into pieces of about 3 cm
Wash 20 grams fresh chives and cut them into pieces of about 3 cm
Peel 1 clove fresh garlic and crush them
Add 1.5 tablespoons dijon mustard, 1 tablespoon rapeseed oil, the crushed garlic and 1 tablespoon dried rosemary to a small bowl and stir until the sauce is well combined
Add 4 chicken thighs, the potatoes, carrots and chives into a large bowl, pour the mustard sauce over the mixture and mix well until the vegetables are coated with the sauce
Arrange the chicken and vegetables on the green cabbage in a way that the chicken pieces are skin-side up
Bake the casserole in the oven at 160 degrees Celsius top and bottom heat for about 30 minutes until the chicken skin is browned