I have made almost this exact recipe with Brussel sprouts. Cook the cabbage until it looks like mine in the pictures; it should be 95% tender. Recipes. Thanks! Just made this with red cabbage and it was delicious. Oh man, I had a half a red cabbage leftover from making borscht, so i decided to give this a try and it is so, so good, especially given that it’s about 6 degrees in Chicago right now. We concluded that thin mints are the ones we would have most trouble replicating at home because of the smooth and thin chocolate coating and the crispness of the wafers. I changed the filling into mini meatballs, added two quarts of homemade stock and a can of cannellini beans. Interestingly, using tomato sauce took away the heavy cabbage smell that I have when making the typical Eastern European stuffed cabbage. I am definitely trying this soon. Delicious. And I made it quicker by using a bag of pre-shredded cabbage, oil instead of butter, and thighs instead of a whole chicken (easier to handle and we like dark here). Would definitely make this again, it was the first chicken I ever roasted and it came out perfect! Instead of basting the chicken with the additional 3T butter, I put one tablespoon butter under the skin on each breast and used the other 2 T on top of the skin. Stay safe and stay healthy. Absolutely yummy and I can’t wait to make it again. Just some quick thoughts to improvise for meat. The can graphics ARE amazing, and I am sure the product is as well. It was delicious! I also added a tsp or so of apple cider vinegar per one of Deb’s suggestions in the comments, due to the red cabbage. because of bad taste and scent memories from childhood of it boiling on the stove. I was just reading a recipe on Lidia Bastianich’s website which used ‘sweet Italian sausages’ which I had never heard of before and then I read your scrummy recipe only to have you explain that it means ‘non spicy’ sausages. Or, is it simply not worth replacing the butter and I should skip this one. I’ve also skipped the parmesan and you can too; it’s really not doing the heavy lifting here. This was delicious – I never knew cabbage could be so sweet and delicious. Three of my favorite things cabbage chicken and butter. HI Deb. I have twine now so I might be more inspired next time. No, you can roast it as it comes. Used a ceramic roasting pan for a 5.5 lb chicken and 3/4 head of cabbage. Salt and freshly ground black pepper, to taste Add black beans? Next time, I’ll try to reduce the amount of oil in it; otherwise, it’s perfect! Cincinnati? Does it make a difference whether you chop the walnuts before or after roasting? My mom’s Hungarian version is called Tole Tu Kaposita. I had a 4 pound chicken and was wary of the dark meat not finishing in time, so I started the chicken by itself in a preheated cast iron skillet for 10 minutes, removed it to a plate, added the cabbage, and roasted both for another 40 minutes. Others here have made it with red cabbage. The cabbage was sweet with the added Note of lemon. Deb, I am going to miss you coming to Raleigh (next to where I work in downtown) as I will be in New Jersey celebrating my nephew’s first birthday. Do such small meatballs really need an hour of cooking time? It gets so soft and sweet, you can just eat it out of the pan and be happy or toss it on some hot pasta with cheese. Add remaning 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. I am a chicken soup pro LOL. I did not know cabbage could be so delicious! Our slightly smaller than 3 lb chicken took almost 1 1/4 hr to cook/brown at 450 and between the chicken and cabbage, produced a lot of juices. There were very few leftovers. I couldn’t let it go to waste, so I chopped it up and I’m eating it today for lunch with tuna. I love cabbage, but this was such hard work. I just made my Ukrainian great-grandmother’s recipe for haloupki and I’ve really been on a stuffed cabbage kick. I love it roasted. And continue to cook for 77 minutes. Yum! I used canned pumpkin, thineed with a little chicken broth, added nutmeg, salt and pepper. Vegetarian stuffed cabbage ~ I also grew up with this dish in the Midwest. Seven years ago: Granola-Crusted Nuts I used a ceramic skillet and a 4.5 lb chicken, which took about an hour to cook. I am realizing that the phrase savoy cabbage actually covers many more varieties than I thought. Whether it’s simply lightly stir fried with garlic, made into kimchi, cabbage rolls, cabbage soup…. I did baste a couple of times which really enhanced the chicken and cabbage flavors. Do you melt the remaining 3 TBSP butter or did you dot the cabbage with it and, if so, how did you get a spoonful of butter from all the cabbage? No whole chickens, but found a Cornish hen chicken at 3.4#. Once in a while there are extra parts inside (in a bag), but this is very rare, but check the cavity just the same.
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