I just love a simple roast chicken and am always looking for ways to further simplify life by turning it into a one dish meal that harnesses the heat of the oven to cook another dish and puts the juicy drippings to good use. This chicken with cabbage and apples does just that! While the chicken roasts, the juices mingle with the cabbage and apple slices to create a saucy, flavorful side dish that will please even non-cabbage lovers.
I know because for many years, I was one of those non-cabbage lovers. With a single exception for sauerkraut, which I’ve always loved, I disliked cabbage in any other form. Cooked or raw, seasoned or plain. I only had one word for cabbage: YUCK. But then a fellow cabbage hating friend told me that she had transformed herself and discovered a preparation for cabbage that was so good she had to stop herself from gobbling up the entire pan. I was skeptical, but a whole head of cabbage appeared that week in my CSA box and I decided to give it a shot.
My new word for cabbage: YUM.
You could prepare this dish in any roasting pan, but I have found that a larger pan like this one is helpful because it lets you spread the cabbage and apple slices out so they can roast evenly.
Notes for healing diets
- This recipe is Specific Carbohydrate Diet (SCD) legal.
- To make this recipe paleo autoimmune protocol (AIP) compliant, do not add the optional fennel seeds.
- Apples are a high FODMAP food, but cabbage is not – though many people with digestive conditions report that cabbage is hard for them to digest. Cooked cabbage seems better for many people, so you may want to omit the apples and give this recipe a cautious try.
- 1 small chicken, preferably smaller than 5 pounds
- 1 head of cabbage
- 2-3 Granny Smith apples (or other good baking variety)
- 2 teaspoons dried sage
- 1 teaspoon fennel seeds (optional)
- 1 small onion
- 1 tablespoon coconut oil or ghee
- salt to taste
- Remove chicken from wrapping and allow to sit at room temperature for about an hour.
- Preheat oven to 475 degrees F.
- Cut cabbage into wedges and scatter in bottom of roasting pan.
- Peel and slice apples (reserving apple cores); scatter with cabbage in roasting pan. Sprinkle with 1 teaspoon of dried sage, optional fennel seeds, and salt.
- Liberally salt and pepper the inside of the chicken cavity. Sprinkle about ½ teaspoon of sage inside cavity.
- Peel and quarter onion. Stuff onion and reserved apple cores inside chicken. If desired, use kitchen twine to truss the chicken.
- Rub outside of chicken with coconut oil or ghee, sprinkle with remaining dried sage and salt.
- Place chicken on roasting rack, or in center of pan.
- Place pan in oven and roast for 25 minutes.
- Reduce heat to 400 degrees F and continue roasting for up to 45 more minutes or until temperature in thickest part of chicken reaches 160 degrees F.
- Allow chicken to rest for 20 minutes before carving (you may want to return cabbage and apples to warm oven to keep them hot).
More great cabbage recipes
- Hungarian Stuffed Cabbage – The Sprouting Seed
- Ground Beef Stir Fry with Wilted Napa Cabbage – Popular Paleo
- Warming Cabbage Soup – Elston Backyard Farms
- Corned Beef and Cabbage Stew – Living Low Carb One Day At a Time
- Russian Cabbage Soup with Sausages – LA Healthy Living
Shared on Paleo AIP Recipe Roundtable.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.