Going Dutch #01 Red Cabbage

going-dutch Chicken and Red Cabbage

Makes 4 servings

Prep: 20 minutes
Cook: 70 minutes

Shopping List:

  • 2 slices bacon
  • 7 gr or 1½ teaspoons bacon drippings
  • 15 gr or 2 tablespoons all-purpose flour
  • 1 gr or ¼ teaspoon salt
  • ½ gr or ¼ teaspoon smoked paprika
  • 450 gr or 1 pound skinless chicken thighs
  • ½ red onion, sliced
  • ½ large apple, cored and sliced
  • ½ head red cabbage, cored and sliced
  • 60 ml or ¼ cup red wine vinegar
  • 30 ml or 2 tablespoons dry red wine
  • 30 gr or 2 tablespoons brown sugar
  • ½ gr or ¼ teaspoon ground cinnamon (optional)

rode-kool-largeTO MAKE:

  1. Preheat oven to 175° C or 350° F.
  2. Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
  3. Drain the bacon slices on paper towels.
  4. When cool, crumble bacon; leave bacon drippings in the skillet.
  5. Whisk flour, salt, and smoked paprika together in a bowl.
  6. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side.
  7. Transfer chicken to a plate.
  8. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes.
  9. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
  10. Pour red wine vinegar and red wine into skillet.
  11. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil.
  12. Cook until sauce is reduced by half, stirring often, about 10 minutes.
  13. Arrange chicken thighs on top of cabbage in the skillet.
  14. Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes.
  15. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 70° C or 160° F.

Note 1: Use diced turkey breast (maybe you have a leftover), dredge it with the flour mixture and fry briefly till a crispy texture.

Note 2: If you use spiced wine leave out the cinnamon!


Amount Per Serving
Calories: 287
Total Fat: 11g
Cholesterol: 74mg
Sodium: 295mg
Total Carbohydrates: 23.9g
Dietary Fiber: 3.3g
Protein: 22.5g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20140911-Dutch-Chicken-Red-Cabbage

2 thoughts on “Going Dutch #01 Red Cabbage

  1. Do you think this can be made with applesauce for people who are in the puree stages? I want to add this to my Protein Artist website for bariatric weight loss surgery meal recipes.

    1. You can put everything through a blender and add apple sauce to it. I don’t think, or was learned to think, that’s the way to weight loss.

      Here in the Netherlands we learn to eat six meals a day, and only a puree stage when you’re in the hospital (2 days after surgery) and at home NO puree stages. You eat less that way and lose faster weight. Don’t forget to drink water!

      There’s a PDF on the Dietary Advice page, in Dutch but also in English.

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