Grilled Chicken and Cabbage in Creamy Mustard Sauce
This recipe, Grilled Chicken and Cabbage in a Creamy Mustard Sauce, is a comfort recipe that takes advantage of an inexpensive ingredient, cabbage, and makes it really delicious. A head of cabbage can be purchased for $6-8 and at the same time, can feed easily that and more!
Combine this dish with any protein like grilled chicken thighs, pork cutlets or chops, sausages or even fish, and you can have a solid meal that is rather adaptable from being cooked indoors to being cooked on a grill. Make it your dish with what you have on hand, but it all starts with a head of cabbage!
In many kitchens, there is a stash of BBQ spices and sauces that take up space desperately drawing towards the grill sitting outside. But the “BBQ cooking” doesn’t always need to be outdoors…. it CAN happen in the kitchen on top of the stove!
Different Types of Cabbage
Not every cabbage dish is made with the common green head of cabbage. There are other considerations. Each of the following types of cabbage are available in grocery stores:
Green Cabbage – the most common type… a full head is round like a ball and can be as small as a softball or as large as a basketball. It has many layers of leaves that are leathery but tender, even crunchy when raw. Great for coleslaw.
Red Cabbage – like the green cabbage, it too is round in shape and has the same characteristics but is red to purple in colour. For contrast, red cabbage is often used as the “colour” enhancement in store-bought, pre-shredded coleslaw bags, alongside shredded green cabbage. Some German dishes use red cabbage only in dishes putting the green coloured stuff aside.
Savoy Cabbage – It too is round like a ball, but the texture of the leaves is where this cabbage is different… Savoy cabbage is wrinkled, softer, and more tender. It can add a crinkly texture to salads or as a burger topping, and even a milder flavour than green cabbage.
Napa Cabbage – this cabbage is closest to Savoy cabbage in texture (wrinkled), however, more oblong in shape instead of round. The leaves are more loose than the round heads of cabbage and can be soft and even sweet.
Grilled Chicken and Cabbage in Creamy Mustard Sauce
Ingredients
- 6-8 Chicken thighs, boneless
- 1/2 Green cabbage cut into 4 wedges
- 1 Onion, diced
- 3 cloves Garlic, minced
- 3 tbsp Olive oil
- 3-4 tbsp House of Q House Rub
- 1 tbsp House of Q Peppered Bovine
- 1/4 cup House of Q Slow Smoke Gold BBQ Sauce
- 1 cup Cream (10%)
- 1 tbsp Tarragon dried
- 1/4 cup Butter
- 1 tbsp Flour (optional to thicken sauce)
Instructions
- Season both sides of the chicken pieces with House Rub and set aside.
- Season each of the cabbage wedges with Peppered Bovine and set aside.
- Preheat a skillet and add the olive oil. Fry the cabbage without disturbing it until nicely browned and coloured. Turn over and brown the other side. Once brown, remove from the skillet and hold.
- Place the chicken pieces, skin-side down, in the skillet and cook until nicely caramelized. Turn over and brown the meat side of the chicken. Once it has colour, remove from the skillet and hold. There is no need to thoroughly cook the chicken at this stage.
- Add the butter and diced onion and stir. Once the onions have softened, add the diced garlic. Try not to brown the onions, but cook them until very soft. (If you want a thick sauce, add the flour at this stage and cook for a few minutes, then add liquids.) Add the cream and Slow Smoke Gold BBQ Sauce. Stir and add the tarragon.
- Once incorporated, add the cabbage pieces and chicken. Place in a preheated 350°F oven for 20-30 minutes, until the chicken reaches 165°F and the cabbage is soft.
