Oven-baked cabbage with chicken meat

In the days when I have more sauerkraut in the fridge or find chicken thighs at a good price, I make this baked sauerkraut dish. It’s helpful that I don’t need complicated ingredients or tools. The onion, bell pepper, and carrot add a bit of sweetness and color, while the cabbage becomes tender in the end. The recipe doesn’t require much attention, especially after it goes into the oven.

Quick Info

Total time: about 1 hour and 30 minutes

Preparation time: 20 minutes

Cooking time: 1 hour and 10 minutes (including boiling the meat and oven time)

Servings: 6

Difficulty: easy

Recipe type: lunch or dinner

Ingredients

2 medium sauerkrauts

1 onion

1 bell pepper

1 carrot

1 cup of tomato puree

6 chicken thighs

2 tablespoons of oil

salt

pepper

thyme

Instructions

1. Clean the onion and bell pepper. Chop them finely. Grate the carrot.

2. Put the two tablespoons of oil in a large pot. Add the onion, bell pepper, and carrot. Sauté over medium heat, stirring occasionally, until they soften slightly.

3. Cut the sauerkraut into thin strips. If it’s too salty or sour, you can quickly rinse it in cold water and drain it well.

4. Add the sauerkraut over the sautéed vegetables. Stir. Leave everything on the heat, covered, for about 15 minutes. The cabbage will reduce and soften a bit.

5. Season with salt, pepper, and thyme to taste. Add the cup of tomato puree. Mix well. Let it simmer for a bit, just until it comes to a boil.

6. In another pot, boil the chicken thighs in cold water. Once it boils, skim off any foam that appears. Let them boil until cooked through. They don’t need to be completely tender, just not raw. Drain and quickly rinse them under running water to remove any boiling residue.

7. Season the boiled thighs with salt and pepper on both sides.

8. Transfer the sautéed sauerkraut to a pot or baking dish that can go in the oven. Arrange the chicken thighs on top evenly.

9. Place the dish in the oven at medium heat. Leave it until the meat starts to brown and the cabbage reduces even more. When the thighs are browned on one side, turn them over to brown evenly.

10. Remove from the oven when the meat has a light crust and the cabbage is well reduced.

Why I make this recipe often

It’s stress-free, with simple ingredients that I always have on hand. It’s a filling dish, good for the next day if there are leftovers. I don’t dirty many pots, and I don’t have to stand by it once it goes into the oven.

Tips and Variations

Tips

If the sauerkraut is very salty, rinse it briefly. Don’t wash it too much, or it will lose its flavor.

The baking dish should be large enough to prevent overflow in the oven.

Check the cabbage occasionally in the oven. If it starts to catch, you can add a few tablespoons of water.

Substitutions

You can use whole or cut chicken thighs. Drumsticks or even chicken breast will work, but it will be less juicy.

The tomato puree can be replaced with crushed tomatoes if you don’t have anything else.

Variations

You can add smoked meat, but the flavor will be much more intense than with fresh meat.

If you want, you can add sweet paprika to the vegetables for color.

Serving Ideas

It’s good warm, plain, or with polenta. It also pairs well with a spoonful of sour cream on the side, especially if the cabbage is a bit sour.

Frequently Asked Questions

1. Can I use sweet cabbage instead of sauerkraut?

This recipe uses sauerkraut for its specific flavor. If you use sweet cabbage, the result won’t be as flavorful, but the cooking technique remains the same. You’ll need to adjust the seasonings to taste.

2. Why are the chicken thighs boiled beforehand?

The thighs are boiled first to remove some fat and to ensure they are cooked through after baking. Additionally, the meat will be more tender in the end.

3. What happens if I don’t have tomato puree?

You can use chopped tomatoes or crushed tomatoes, but it will have a different flavor profile. Without anything, the cabbage will remain a bit "dry."

4. Do I need to cover it in the oven?

It’s not necessary. If you notice the cabbage drying out too much, you can cover the dish with foil, but normally it’s not needed.

5. Can it be made in advance?

Yes, it can be prepared a day ahead and then reheated. The flavor will be even better after sitting for a bit.

Nutritional Values

Estimated for one serving out of six: around 350-400 kcal, with about 35 g of protein, 15-18 g of fat (from the chicken and oil), and 15-20 g of carbohydrates (mainly from the vegetables and tomato puree). Fiber is present due to the cabbage. The salt content may be higher if the sauerkraut isn’t rinsed enough.

Storage and Reheating

The sautéed sauerkraut with chicken thighs keeps well in the fridge, covered, for up to 3 days. It can be reheated directly in the oven or on the stovetop over low heat. The flavor doesn’t change much, but the meat may become slightly drier if heated too much. Freezing is not recommended as the cabbage changes texture.

 Ingredients: 2 pieces of pickled cabbage, 1 onion, 1 bell pepper, 1 carrot, 1 cup of broth, 6 chicken thighs, salt, pepper, thyme, 2 tablespoons of oil

 Tags:  braised cabbage baked cabbage