Poultry

Cabbage Chicken Casserole

page.recipe.portions.02 page.recipe.portions.meal.pluralpage.recipe.portions.changepage.recipe.timing.0 48 page.recipe.timing.minpage.recipe.timing.change
page.recipe.ingredients9 page.recipe.ingredientspage.recipe.viewpage.recipe.switzerland100 page.recipe.localpage.recipe.view
  • 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

page.recipe.panel.ingredients.local page.recipe.panel.ingredients.learnMore

page.recipe.feedback.title

page.recipe.feedback.description