This is a recipe that I modify in various ways to mix up the flavors of the dish. I use different sausages or add different spices. Sometimes I braised a vegetable with the meal, at other times I don’t. It’s just a simple recipe to become comfortable with enough to modify it the way your family will like it. Unless unavailable when I shop, I buy all organic proteins and vegetables. If you can’t find them at your local store, ask your grocer if they would be willing to stock organic items. If you are unable to afford organic prices, remember the more something is in demand, the quicker the price will come down. Plus, once you stop buying processed foods, you will have additional money in your budget to allot for organic foods. Make it a priority to add organic foods to your meals and you will find a way to budget it in.
- 2 /12 pounds organic chicken thighs
- 1 lb. pastured lamb sausage
- 2 - 32 oz. organic chicken stock
- 1 head red cabbage
- 3 cloves garlic, chopped or sliced
- 1 white onion, sliced
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon onion powder
- 1 teaspoon rosemary
- ½ teaspoon sage
- Himalayan pink salt and pepper to taste
- Salt and pepper the chicken on both sides.
- Arrange in baking pans to allow for room to braise the cabbage.
- Season will all the spices.
- Cut cabbage into large sections to fit between the chicken.
- Cut sausage into bite-size sections and place around the chicken.
- Cover with onion and garlic slices.
- Cover the whole mixture with chicken stock.
I generally use 2 - 13 x 9 pans, so I use 1-32 oz. container for each pan.
- Cover tightly in foil.
- Bake at 375⁰ F for 45 minutes.
- Remove foil and bake until chicken is slightly browned, about 5-10 minutes.
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