Cabbage: 1
Extra virgin olive oil: 2 tbsp
Honey or maple syrup: 1 tbsp
Apple cider vinegar: 2 tbsp
Butter: 20g
Salt
Pepper
Chicken breast: 8 thin slices
Extra virgin olive oil
Discover how to make Grilled Chicken with Glazed Cabbage, a dish created by Chef Paolo Griffa for Refettorio Ambrosiano
If you have plenty of chicken breast, you can grill it with just oil and salt and elevate it by pairing it with a flavourful side: this glazed cabbage really adds value to such a simple cut of meat. A guaranteed success.
Serves 4
Cut the cabbage into 4-6 wedges, keeping the core intact so they stay compact.
Place each wedge on a sheet of foil, drizzle with oil, season with a pinch of salt and pepper and seal the foil tightly.
Arrange the foil packets on a baking tray and bake in a static oven at 190°C for about 35-40 minutes, until tender.
Meanwhile, prepare the glaze. In a small pan, melt the butter, add the honey and vinegar and let simmer for 2-3 minutes until slightly thickened.
When the cabbage is ready, open the packets, transfer the wedges to a tray and brush the surface with the hot glaze. Return to the oven uncovered for another 5-7 minutes, just long enough to lightly caramelise the top.
Grill the chicken breast, and season with oil, salt and pepper. Serve with a wedge of glazed cabbage and, if you like, garnish with edible flowers.
