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Baked Cabbage with Chicken Drumsticks

The lazy cook's dinner — barely any prep! We all have those days when the last thing we want is to stand over the stove. This dish practically makes itself: all you really do is shred some cabbage. Prep takes ten minutes, tops, and the oven handles the rest.

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Cabbage with chicken drumstick in the oven
Cabbage with chicken drumstick in the oven Cabbage with chicken drumstick in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 9 g
Fats 38 % 8 g
Carbohydrates 19 % 4 g
122 kcal
GI: 100 / 0 / 0
  • Today I'm sharing an easy recipe for wonderfully tender braised cabbage with chicken drumsticks, baked in the oven. 1. You'll need fresh white cabbage and chilled chicken drumsticks. 2. Rinse the drumsticks, pat off the excess water with a paper towel, then season with salt, pepper, and your spice of choice (I use khmeli-suneli, a Georgian herb blend). Add half of the mayonnaise (or swap in vegetable oil), press in the garlic, mix well, and let it sit while you deal with the cabbage. 3. Pull off and discard the first two outer leaves of the cabbage — they're usually dirty and limp. I don't wash the head after that; it's clean inside. 4. Shred the cabbage with a knife or a cabbage shredder. Keep the shreds on the coarser side, salt them lightly, and scrunch them with your hands. 5. Peel, wash, and finely dice the onion. 6. Combine the cabbage and onion in a large bowl or basin roomy enough to toss everything. Add the remaining 2 tablespoons of mayonnaise and the tomato paste. You can use vegetable oil or sour cream in place of the mayonnaise. Besides onion, feel free to add any of these to taste: grated carrot, bell pepper, dill, parsley, a bay leaf, or garlic (I only used onion and it still turns out delicious). Toss it all together like a salad. 7. Spread the cabbage "salad" into a baking dish. 8. Lay the marinated drumsticks on top and bake at 350–400°F (180–200°C) for 60–80 minutes, depending on your oven. The payoff — besides saving time — is an incredibly tender, juicy dish, since everything braises in its own juices. The cabbage comes out silky and the chicken golden and fragrant. Enjoy, and happy cooking!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Garlic - 143  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Khmeli-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Chicken legs - 158  kcal/100g

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