Today we enjoy a wonderful fruity savoy cabbage dish perfect for cooler fall evenings.
1 serving chicken breast
1 serving savoy cabbage
Spices: sea salt, black pepper, turmeric, ground caraway, 1 pinch of cinnamon, some (fresh) ginger
75 ml vegetable broth
1 TBsp. (rapeseed) oil
Apple cider vinegar
Preparation: Wash the chicken breast, pat dry and cut into thin strips. Clean the savoy cabbage, cut into thin strips, wash and drain. Wash apple, remove the core, quarter and cut into thin slices. Wash parsley, shake dry and chop finely. Brown chicken breast in oil, and season to taste. Remove from the pan and set aside. Place the savoy cabbage in the pot, sauté and season well, deglaze with vegetable broth and simmer gently. When there’s only a little liquid left in pot, season the cabbage, add the apple slices, cooked chicken breast and chopped parsley, bring again to the boil and serve. Enjoy!