I adapted this recipe from Hazans' "Essentials of Classic Italian Cooking." I got the cookbook a couple months ago, expecting to find more warm-weather food, but she tends towards comfort foods so I've been waiting for it to get cool enough to make this recipe. It turned out extremely well - the flavor is much deeper than you expect to be, and the chicken picks up the sweetness of the cabbage splendidly. I highly recommend serving it with something with a bit of mouth feel - it was brilliant with homemade egg noodles , and I imagine it would be good with roasted brown rice also. Ingredients 1 onion, sliced very thin 2-4 cloves garlic, quartered 1/4 c. olive oil + 1 Tbsp. 1/2 head red cabbage, shredded 1 Tbsp kosher salt 1 cut up chicken 1/2 c. dry red wine 1 Tbsp. dry sherry (optional) Preparation Combine onion, garlic and 1/4 c. olive oil in a heavy bottomed high sided pan, like a dutch oven, or in a very large saute pan, like the one y...
The Magidow family's modern-day recipe box.