Sheet Pan Roast Chicken with Cabbage
The recipe is easy to prepare, healthy and very delicious - the cabbage melts in your mouth and is not crushed, as is done in a pan. You can use any meat you like, here I made it with chicken legs, but it goes very well with pork and beef.
Clean and wash the vegetables.
In a larger pan, lightly fry the onion and carrot, cuted into medium pieces. Fry them just enough to soften, but they don't have to brown.
Then add the diced tomatoes, mix well and leave for 5 minutes until it leaves a little juice.
Cut the cabbage into medium pieces, not very small and add over the vegetables in the pan.
If the pan is full and you haven't put all the cabbage in, stir, let the cabbage soften a little more in the pan - then add another one over it (Cabbage decreases in volume quite a lot).
After you have put all the cabbage, let all the vegetables cook for another 5 minutes, then turn off the heat. Add salt, pepper and herbs to taste - mix well.
The cabbage just needs to be left a little, to be raw, don't fry it until becomes soft.
Wash the thighs, grease them well with salt, oil and spices.
In a deep frying pan (20x30), put all the cabbage and level lightly.
Put the thighs over the vegetables and move everything in the oven, about 1 hour on medium heat.
The cabbage is ready when the thighs are browned, but just in case, try to see if it's done. Maybe mix it again and put it in the oven for 20 minutes.
It is good and hot and cold, I recommend you do it, you will surely like it.
Good appetite!
