CHICKEN AND CABBAGE (GRIOT'S COOKBOOK)
This recipe is on page 69 of the Griot's Cookbook (see details on this historic book in my recipe # 97676). It was contributed by the late Doris Waters. "Aunt Doris" (as she became affectionately known by me) was my 3rd and 4th grade teacher at P.S. 141 on the corner of Payson and Pulaski Streets in Baltimore, Maryland. My late mother taught 6th grade on the 3rd floor and my classroom was on the 2nd. Aunt Doris was one of those "aunts" that isn't an aunt, but rather a close family friend. I'm sure you have a few of those. "Miss" or "Mrs" was too formal and in my day you better NOT EVER call an elder by their first name. You'd wake up in China with a ringing in your ears. It was while sitting in Aunt Doris' classroom (Miss Waters during school) one day in November 1963, I first learned President John F. Kennedy had been assassinated. I and my classmates had been a rowdy bunch that day, so Miss Waters had turned off the classroom light. That was in instant cue to put our heads on our desks and to sit on our hands. The funny thing was when I peeked up to look at her, her complexion had sallowed; she seemed almost ghost-like. Tears were falling down her face. We were instructed to get our wraps from the cloakroom and to go home quietly. I made my way to the 3rd floor to my mother's classroom. Mother did not cry in public. It just wasn't her way. But while our drive home was usually filled with laughter, this day Ma said nothing whatever. Interesting how food can trigger memories. But just as we are what we eat, we are also a combination of our memories--both happy and somber. Anyway, this is a recipe created by Aunt Doris and it ended up in the published cookbook. One day I'll tell you about the time Aunt Doris and Mom went to Aruba together -- and about the pool boy named Pedro. Enjoy! ·.·´¯'·.··.·´¯'·.·Editor's Commentary: "We were visiting with Doris and she kindly volunteered to let us "try" her chicken and cabbage. Grand main dish. Next day, my husband finished off the cabbage and declared it to be better than the day before." E.M.W.·.·´¯'·.··.·´¯'·.·
Provided by Adrienne in Reister
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions and garlic, lightly in oil (to bring out flavor).
- Add tomato juice, seasons, cabbage. Bring to a gentle boil. Add chicken; spoon some cabbage over the chicken.
- Lower heat. Cover and simmer until chicken is done (about 40 minutes).
- Check occasionally and stir gently to prevent sticking.
- Other vegetables which might be used include mushrooms, green peppers, lima beans, string beans, etc.
- DO NOT USE LEAFY VEGGIES!
Nutrition Facts : Calories 269.4, Fat 10.3, SaturatedFat 2.5, Cholesterol 100.3, Sodium 739.1, Carbohydrate 14.8, Fiber 4.3, Sugar 9.4, Protein 30.6
CHICKEN AND CABBAGE SAUTE
Make and share this Chicken and Cabbage Saute recipe from Food.com.
Provided by Chef LadyRed
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium high heat.
- Add garlic and chicken, saute until chicken is no longer pink.
- Add onions and mushrooms, saute until onions are translucent.
- Add cabbage, saute until cabbage is soft, about 5 minutes.
- Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
- Increase heat to medium high and saute 2 minutes or until liquid evaporates.
CHICKEN BREASTS WITH CABBAGE (KRAUTHENDL)
Provided by Craig Claiborne
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Carefully pull away the skin of each chicken breast half. Using a boning knife, carefully cut away all the bones except the main wing bone. Scrape the meat of the main wing bone from the tip of the bone toward the breast. Cut the main wing bone in half. Leave the bottom half intact. Discard the portion of the bone that has been scraped. Sprinkle chicken with salt and pepper and set aside.
- Cut the bacon into 1/4-inch cubes and set aside.
- Cut away and discard the core of the cabbage. Shred the cabbage finely. There should be about 10 cups or 1 pound. Set aside.
- Put the bacon in a kettle and cook until rendered of fat and lightly browned. Arrange the chicken pieces, skinned side down, close together and in one layer over the bacon cubes. Cook about 2 minutes or until the chicken has lost its raw look on the bottom. Turn the pieces and cover. Continue cooking about 2 minutes.
- Remove the chicken pieces. Add the onions to the bacon cubes and stir until wilted. Add the wine and bring to a boil. Add the cabbage, salt and pepper and toss. Sprinkle with paprika and stir until cabbage shreds are coated. Sprinkle with sugar. Cover the cabbage with the chicken breasts, boned side down, in one layer. Cover closely and cook 10 minutes. Lift the chicken pieces and stir the sour cream into the cabbage mixture. Replace the chicken pieces and spoon some of the sauce on top. Cover and cook about 5 minutes longer. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 19 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 4 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 1054 milligrams, Sugar 10 grams, TransFat 0 grams
HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY
Here's what you need: pork shoulder, salt, freshly cracked pepper, onion, shallots, scallions, bell pepper, garlic, chicken bouillon, garlic, oranges, limes, white wine vinegar, fresh thyme, fresh parsley, scotch bonnet pepper, water, oil, brown rice, red bean, fried plantains, cabbage, carrot, bell pepper, onion, scallions, shallot, salt, pepper, scotch bonnet pepper, white wine vinegar
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 31
Steps:
- For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
- With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
- For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
- Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
- Preheat oven to 350°F (180°C).
- Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
- Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
- Heat a pot of oil to 350°F (180°C).
- Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
- Transfer the pork to a paper towel-lined plate to drain.
- Serve with rice, beans, fried plantains, and the pikliz.
- Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
- Enjoy!
CHICKEN WITH BACON AND CABBAGE
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
- Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan. Remove chicken and set aside. Pour all but one tablespoon of the bacon fat out of the pan.
- Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown. Add the garlic and saute a few minutes longer. Add the vinegar and deglaze the pan, scraping up any browned particles. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
- Stir in the wine, thyme, pepper and the bacon. Return the chicken to the pan. Cover and simmer over low heat about 35 minutes, until the chicken is done.
- Arrange the chicken on a serving platter. Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan. Cover to keep warm.
- Briefly boil down the cooking liquid to thicken it slightly. Off heat, swirl in the butter bit by bit. Spoon some of the sauce over the chicken and the rest over the cabbage before serving.
Nutrition Facts : @context http, Calories 1160, UnsaturatedFat 49 grams, Carbohydrate 15 grams, Fat 80 grams, Fiber 5 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 589 milligrams, Sugar 7 grams, TransFat 1 gram
More about "chicken and cabbage griots cookbook recipes"
10 BEST CHICKEN CABBAGE RECIPES | YUMMLY
From yummly.com
SIMPLE CABBAGE COOKBOOK QUICK & EASY CABBAGE RECIPES FOR …
From amazon.ca
Reviews 9Format Kindle EditionAuthor Sarah Clark
CHICKEN CABBAGE STIR FRY RECIPE (VIDEO) | WHOLESOME YUM
From wholesomeyum.com
GRILLED CHICKEN WITH CARROT-CABBAGE SLAW [RECIPE]
From maryannjacobsen.com
CHICKEN MOLE WITH RED CABBAGE SLAW RECIPE FROM THE PIP & NUT …
From cooked.com
CHICKEN AND CABBAGE RECIPE - THE GRACIOUS PANTRY
From thegraciouspantry.com
A DISH WITH JOY IN EVERY BITE: GRIOT AND PIKLIZ - JUST COOK
From justcook.butcherbox.com
OVEN-ROASTED CHICKEN WITH CABBAGE RECIPE – COOK IT
From cookit.guru
CABBAGE WITH CHICKEN | COOKTORIA
From cooktoria.com
CHICKEN CABBAGE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRIOTS COOKBOOK RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CHICKEN AND CABBAGE (GRIOT'S COOKBOOK) | FOOD.COM
From pinterest.com
SHEET PAN ROAST CHICKEN AND CABBAGE - ALEXANDRA'S KITCHEN
From alexandracooks.com
ONE-POT SWEET & SAVORY CHICKEN WITH CABBAGE RECIPE
From kitchenstewardship.com
RED CABBAGE – THE CHICKEN AND THE EGG: A FAMILY COOKBOOK
From chickenandeggcookbook.com
CHICKEN & CHINESE CABBAGE | THE COOK BOOK
From thecookbook.pk
PAN-ROASTED CHICKEN WITH CABBAGE AND APPLES - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
ROASTED CHICKEN AND CABBAGE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
CHICKEN AND CABBAGE (GRIOT'S COOKBOOK) RECIPE - FOOD.COM
From pinterest.co.uk
ONE-PAN CHICKEN AND CABBAGE (MADE IN LESS THAN 30 MINS)
From primaverakitchen.com
CHICKEN AND CABBAGE MEAL - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHICKEN WITH CARROTS AND CABBAGE - RECIPE | COOKS.COM
From cooks.com
GRIOT RECIPE: DELICIOUS PORK DELICACY YOU MUST TRY!
From getarecipes.com
ROAST CHICKEN WITH SCHMALTZY CABBAGE - SMITTEN KITCHEN
From smittenkitchen.com
HAITIAN GRIOT WITH PIKLIZ RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CABBAGE, CARROT, AND CHICKEN STIR-FRY - AN EDIBLE MOSAIC™
From anediblemosaic.com
EASY CHICKEN AND CABBAGE STIR FRY - SALT & LAVENDER
From saltandlavender.com
CHICKEN AND CABBAGE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHEET PAN CHICKEN & CABBAGE STIR FRY - THE WHOLE COOK
From thewholecook.com
20-MINUTE THAI CHICKEN AND CABBAGE SKILLET - LITTLE BROKEN
From littlebroken.com
CHICKEN CABBAGE WRAPS | JOHNNY'S COOKBOOK
From johnnyscookbook.com
CABBAGE SALAD WITH CHICKEN RECIPE | COOKBOOK CREATE
From cookbookcreate.com
10 BEST CHICKEN CABBAGE AND POTATOES RECIPES | YUMMLY
From yummly.com
SKILLET CHICKEN AND CABBAGE - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
CHICKEN CABBAGE STIR FRY (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
GORDITAS FILLED WITH CHICKEN, PICKLED ONION, AND CABBAGE
From bestmexicancookbook2015.wordpress.com
SLOW COOKER GARLIC CHICKEN WITH CABBAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love