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Spiced Cabbage and Chicken
Another gem from Chef Tomas Reger.
- 400g Cabbage, Red
Preparation:Cabbage: Saut? garlic and onions until transparent in 50g of butter, add balsamic and reduce by half. Add the sugar, cabbage and 1 cinnamon stick, 4 star of anises , top up with stock and cook for an hour or until tender. Reduce to a syrup consistency and season. Chicken: Heat a spoon of olive oil in the frying pan. Season the chicken legs and cook in pan skin side down first until golden brown and crispy. Turn add 50g butter, garlic & thyme & continue cooking until cooked whilst ladling the butter over the chicken. Serve with baked potato or fondant. ?