Rachel’s Recipe Box

This recipe is inspired by a Pennsylvania Dutch mystery by Tamar Myers I read a while ago, and have since returned to the library. It’s further inspired by several recipes I found online that weren’t quite what I remembered. It’s slightly sweet and slightly tangy, and using red/purple cabbage makes it look beautiful. Yummm…

You can easily make this without the chicken, and have a lovely cabbage & apple side dish or for vegans and vegetarians.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

• 2 TBS cooking oil
• 1 medium onion, minced
• about 1 1/3 lb boneless/skinless chicken thighs, cut into bite-sized pieces
• 1/2 head red cabbage, shredded or sliced very finely
• 1 medium apple, sliced but not peeled
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 TBS flour or starch (arrowroot or corn works well)
• 1 tsp lemon juice plus milk substitute to make 1 cup (I like coconut milk best for this, as it’s thick and creamy – and it doesn’t taste like coconut in savory dishes)
• 1 tsp kosher or sea salt
• a couple grinds black pepper

Method:

Warm oil in a large skillet over medium heat. Add onions, and sauté until they start to soften.

Add chicken to the pan, and stir. Continue to sauté until the chicken browns on all sides.

Stir the apple and cabbage into skillet, and sauté for a couple minutes, until the cabbage starts to soften.

Pour in the soured milk and vinegar, then mix in the brown sugar, salt, and pepper. Once that is well combined, sprinkle in the flour/starch, stirring until well combined.

Cover, reduce heat to medium-low, and simmer for 10 minutes.
Serve with some kind of starch – we like quinoa. This has a great mix of sour & sweet and different textures, yum!