Cooked cabbage was never a favorite of mine. But I’ve come to enjoy it, especially in a braised preparation. This is a fairly easy dinner, packed with delicious fall flavor and better yet, it’s oh so pretty to look at!
The following serves 2 (compliments of This Girl’s Gotta Eat with inspiration from Food Network Magazine):
- Olive oil
- 1 small onion, chopped
- Kosher salt
- Red pepper flakes
- 1/2 medium head purple cabbage, sliced
- 1 cup low-sodium chicken broth
- 3 Tbsp red wine vinegar
- 1 Tbsp agave nectar
- Fresh thyme, chopped
- 2 large boneless, skinless chicken breasts, pounded into thin cutlets
- 1 egg, beaten
- Panko breadcrumbs
- Grated parmesan cheese
- Granulated garlic
- Zest and juice of half a lemon
Heat 2 Tbsp of olive oil in a dutch oven or pot over medium heat. Add onion and cook until softened, a few minutes. Season with salt to taste and a pinch of red pepper flakes (use more if you’d like it a little on the spicy side). Add the sliced cabbage, chicken broth, vinegar, agave and a few sprigs of chopped thyme. Season with salt to taste. Cover and cook, stirring occasionally, for about 30-45 minutes. Cabbage should be tender and the liquid should be mostly evaporated.
Meanwhile, pound out the chicken breasts with a meat mallet until thin. Season chicken with salt and pepper on both sides. Heat a couple of Tbsp of olive oil in a large skillet over medium. Beat the egg in a medium bowl. To a large plate, add some panko, parm cheese, chopped thyme and granulated garlic and stir to combine. Dredge the chicken in the egg on both sides, followed by the panko mixture. Add the coated chicken to the hot skillet with the olive oil. Saute for 3-5 minutes on each side, until golden brown all over and chicken is cooked through.
Before serving, add the zest of half a lemon and a few Tbsp of chopped parsley to the cabbage. Stir to combine and season with salt to taste. Squeeze some fresh lemon juice over the chicken and serve along with the cabbage.