WHB #118: Savoy Cabbage with Roasted Chicken Breast

Savoy cabbage is one of the best varieties for cooking, it has a milder taste then ordinary cabbage. I like this tender but flavorful crinkled leaf cabbage. For this week Weekend Herb Blogging, hosted by Claudia from Fool for Food, I made an easy but tasty dish with Savoy Cabbage and chicken.

Savoy Cabbage with Roasted Chicken Breast
serves 2

1/4 savoy cabbage
1 onion, chopped
4 slices of bacon, cut into strips
1 dl chicken broth
salt and pepper
1 chicken breast and wing (boneless but with skin)
salt, pepper, ketchup and mustard

Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into small strips.

Saute bacon with onion add savoy cabbage cover and let covered until leaves are wilted (about 7 minutes). If necessary add some broth. Season with salt, pepper and nutmeg. Transfer to a baking dish. Pour in broth.

Rub mustard and ketchup into chicken breast, season with salt and pepper. Place breast on cabbage. And bake for about 40 minutes in the middle of the preheated oven (220C). After 15-20 minutes cover with aluminum foil.

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