cabbage with leeks and baked chicken

Name: cabbage with leeks and baked chicken - Xenia O.
Ingredients: 1 kg cabbage 1 kg leek 1 chicken spices for chicken Fuchs salt pepper 5 tablespoons broth 3 tablespoons olive oil

Meat - cabbage with leeks and baked chicken by Xenia O. - Recipia

I made this recipe on a day when I had a lot of leeks in the fridge and a large autumn cabbage, and the chicken was already out to thaw. I chopped everything slowly and was surprised by how well leeks go with cabbage. The first time I cooked it, my husband ate it eagerly, even though he is not a big fan of cabbage. Since then, I have kept coming back to this combination, sometimes just with the vegetables, other times with the roasted chicken. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 15 minutes Cooking time: 40-50 minutes for cabbage with leeks, the chicken comes out at the same time Servings: 4-6 Difficulty: easy Recipe type: main dish, for lunch or dinner Ingredients 1 kg white cabbage 1 kg leeks 1 whole chicken chicken spices (Fuchs or another preferred mix) salt pepper 5 tablespoons tomato paste 3 tablespoons olive oil 500 ml water (for steaming the cabbage and leeks) Preparation method 1. I start with the vegetables. I clean the leeks and slice them into rounds, not too thin. 2. In a large pot, I put 3 tablespoons of olive oil and sauté the leeks over medium heat for 3-4 minutes, just enough to lose their stiffness without browning them too much. 3. I cut the cabbage lengthwise into wide strips of 1-2 cm. I don’t chop it too finely, so I can feel the texture on the plate. 4. I add the cabbage over the lightly sautéed leeks, mixing a few times. 5. I pour in 500 ml of water, add salt and pepper to taste, cover with a lid and let it simmer on low heat for 40-50 minutes. I stir occasionally to prevent sticking. 6. When the cabbage is almost done, I add 5 tablespoons of tomato paste and let it cook for another 5-10 minutes without the lid, to reduce the liquid a bit. 7. In parallel, I prepare the chicken. I wash it, dry it, and massage it well with chicken spices from Fuchs (any mix you like works, including salt and pepper). 8. I put the chicken in a heat-resistant dish (Pyrex), add a little water (50-100 ml), cover it and put it in the oven at 200°C. I don’t grease it with anything, just the spices and water. 9. The chicken stays in the oven for about the same time as the vegetables cook, that is 40-50 minutes, and at the end, I take off the lid to give it a little color. 10. I serve the cabbage with leeks alongside pieces of chicken. It can also be eaten with sour cream if you like. Why I make this recipe often It’s one of the dishes I make when I want something filling, but not too heavy. It can be made with or without chicken, depending on what I have in the fridge. Cabbage and leeks keep well for a few days cooked, and the taste is just as good the next day. Tips and variations Tips - Don’t sauté the leeks too hard at the beginning, so they don’t burn. - For cabbage, don’t cut it too thin, otherwise, it loses its texture in the dish. - Stir the vegetables halfway through the cooking time to prevent them from sticking. Substitutions - The chicken can be replaced with thighs or breast if you don’t have a whole chicken. - The tomato paste can be added from the beginning, but I prefer to add it at the end for color and a fresher taste. Variations - If you don’t have chicken or don’t want meat, cabbage with leeks works well as a vegetarian dish. - You can add spices to taste: thyme, bay leaves, paprika, but they are not essential for the basic recipe. - You can make just the vegetables, without meat, and serve them plain or with rice. Serving ideas - It goes well on its own, with the chicken on the side. - With a little sour cream on top, if you like. - As a side dish with grilled meat or even skewers. Frequently asked questions 1. Can I make the recipe just with cabbage and leeks, without chicken? Yes, it turns out very well with just the vegetables. On fasting days or when I want something lighter, I make just the cabbage and leeks part. 2. Do the cabbage and leeks need to be sautéed first or can they be put directly to boil? The leeks are sautéed a little at the beginning for flavor; the cabbage doesn’t necessarily need to be sautéed first, just added after the leeks. 3. Can I use only chicken breast or thighs, not a whole chicken? Yes, that works fine. The cooking time may be slightly shorter for smaller pieces. 4. What type of tomato paste do you use? I used classic tomato paste, but you can also use tomato puree diluted with water if you don’t have liquid tomato paste. 5. How much does the cabbage reduce when boiled? From one kilogram of cabbage, about half remains in volume after 40-50 minutes of boiling. Nutritional values Estimation for one serving (from 6): Calories: 400-500 kcal (with chicken) Protein: 25-30 g Carbohydrates: 20-25 g Fats: 20-25 g The values depend a lot on how much meat you eat in one serving and the type of chicken used. Cabbage and leeks are low-calorie vegetables, but the chicken and oil add up. Storage and reheating Cabbage with leeks keeps in the fridge for 2-3 days in a covered container. It can be reheated in the microwave or on low heat, with a spoonful of water if it has dried. The chicken is kept separately, likewise, and reheats well in the oven or in a pan. The recipe is not ideal for freezing, but there are no issues for a few days in the fridge.

cabbage with leeks and baked chicken

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