This recipe is adapted from a German recipe that my Mum used to make.
The tastes of apple and cabbage marry very well together, and added to this I have juiced another apple and cooked a bit of chicken in it. You could use bought apple juice however I prefer to make my own without chemicals/additives.
It would also be very good without the chicken for the vegetarian option as it has a lot of different flavours.
I had some chicken in the freezer and thought they were thighs however when I defrosted it, two of them were legs - I would rather have used all thighs however it still tasted excellent.
Ingredients 1 small cabbage
1 tsp caraway seeds
2 firm apples
1 small apple for juicing
1 large carrot
1 medium onion
3 tsp brown sugar
1½ tsp cider vinegar
1 round Camembert
About 400 g chicken thighs (optional)
Core, and chop the apples into pieces (do not peel).
Cut the carrot into about 5 cm lengths, and chop the onion.
Chop the cabbage roughly into wide strips -you want about 3 cups or slightly more.
Put about half a tsp of pepper on the chicken, and in a fry pan, melt about ½ tbsp of butter over medium-high temperature.
Add the chicken and cook for about 10 minutes. Place on a plate.
Meanwhile, turn on the oven to 160° and put the Camembert round into a tight fitting dish, or ramekin.
Take off some or all of the rind at the top and you can put garlic cloves inside, though I just used chili flakes and poked them into the top of the cheese.
I lined the ramekin with baking paper
Bake the cheese for 15 - 20 minutes only -no longer.
Reduce the heat to medium, and add the cut apples and cook, stirring until they are golden -about 5 minutes. Transfer to a plate.
Apple pieces should not be bigger than this
Melt another tbsp of butter in the pan and add the cabbage, carrots and onion.
Cook, stirring until tender but still crisp -this will take up to 5 minutes only.
Meanwhile, put the third apple through a juicer or blender.
Making your own apple juice
Stir the apple juice, brown sugar, vinegar, and caraway seeds into the cabbage mixture.
Return the chicken and HALF of the cut apples to the pan.
Reduce the heat, cover, and simmer for about 20 minutes or till the chicken is cooked.
Transfer the chicken to a platter or individual plates, and spoon the sauce/vegetables over it.
Garnish with the cooked apples which you kept aside.
Cut the baked cheese into four pieces or however many you want on each plate, and serve.