Summary of "The Best Way To Cook Cabbage (With Chicken & Bacon)"

The Best Way To Cook Cabbage (With Chicken & Bacon)

Presented by Backyard Chef Farm Rick

Preheat the oven to 190°C.
Slice potatoes ~0.5 cm thick. Toss with a little olive oil and spread into a single thin layer on the bottom of the roasting tray.
Chop bacon (or prepare rashers), dice the onion and mince the garlic.
Slice the cabbage into pieces or wedges.
Layer the cabbage over the potatoes, scattering onion, garlic and bacon among the layers.
Dot butter over the cabbage and sprinkle a pinch of dried thyme (or oregano), a small amount of salt and black pepper across the layers.
Pour chicken stock into the tray so it reaches the bottom and will effectively cook/“boil” the potatoes during roasting.
Season the chicken thighs with a little salt, pepper, smoked paprika, and a drizzle of olive oil (this helps “bloom” the spices and prevents burning). Place the thighs skin-side up on top of the cabbage/potato base.
Roast for 40–45 minutes at 190°C, until the chicken is cooked through and the skin is crisp.
After roasting, collect the pan juices and mix with gravy granules/powder in a jug to make a quick gravy. Serve straight from the tray—spoon gravy over chicken, cabbage and potatoes.

Oven: 190°C
Roast time: about 40–45 minutes
Potato slice thickness: ~0.5 cm (allows them to cook in the stock at the tray bottom)

Toss potatoes in olive oil and keep a thin single layer so they cook evenly.
Pour stock to the bottom so potatoes are effectively cooked/“boiled” in the juices while roasting.
Coat chicken skin with oil and spices to “bloom” them under the fat — this helps seasoning cook without burning and yields crisp skin.
Dotting butter over the cabbage adds richness and flavor.
Use only a small amount of added salt; the bacon contributes saltiness.
The juices from chicken, bacon and cabbage will baste the vegetables during roasting—collect these for the gravy.
Potatoes may stick to the tray bottom; scrape if needed.
The cabbage should be soft but retain some texture when done; chicken skin should be crispy.

Tip: If you want extra smoky flavor, use smoky bacon and a little extra smoked paprika on the chicken.

Serve straight from the tray onto plates.
Make a quick gravy by mixing pan juices with gravy granules/powder in a jug and pour over the plated portions.
Can be scaled down to single portions or made for a family in the suggested tray size.

Swap dried thyme for oregano or another herb.
Use bacon rashers instead of pre-chopped bacon.
Suggested as a St. Patrick’s Day alternative (cabbage, potatoes, bacon — with chicken).
Can be adapted to smaller single portions.

Presented by Backyard Chef Farm Rick. No other sources referenced.