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I serve this soft and flavorful cabbage over rice, and it’s a meal in a bowl.
1 (10-to-14-ounce) bag shredded purple cabbage
1 (10-to-14-ounce) bag shredded green cabbage
3 shallots, sliced
2 pounds boneless, skinless chicken, cut into pieces (white and dark meat)
3 tablespoons Gefen Maple Syrup
3 tablespoons Dijon mustard
1/4 cup Tuscanini Balsamic Vinegar
1/3 cup Gefen Olive Oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees Fahrenheit.
On a sheet pan, mix purple and green cabbage, shallots, and chicken.
In a small bowl, whisk together maple syrup, mustard, vinegar, oil, salt, and pepper. Pour over cabbage and chicken and toss to coat.
Cover with aluminum foil and bake 25 minutes. Uncover and bake 15 minutes more.
Photography by Chay Berger
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