Spiced Tomato Braised Cabbage with Honey, Mustard Roasted Chicken Thighs

We think cabbage is such an underrated vegetable! It’s so versatile, available all year round and it’s affordable. We can’t get enough of it braised like this - it’s super charred and caramelised on the outside but tender in the middle.

Meal Prep


  • Preheat the oven to 180 degrees, fan bake.
  • Marinate the chicken. 
  • Cook the potatoes.
  • Sear the cabbage.
  • Prepare the spiced tomato sauce.
  • Cook the sauce, then add the cabbage back in.
  • Braise the cabbage.
  • Cook the chicken. 
  • Serve up and enjoy!


  • If you're short on time, you don't have the char the cabbage first but it helps to get it nice and caramelised.
  • Take a look at the caramelisation of the cabbage in the picture, this colouring makes the meal so yummy, trust yourself if you think it might just need a little more time than suggested.

This recipe serves four, if you’re cooking for two simply halve the recipe. 


Braised cabbage

  • ¾ cabbage, we used savoy (cut into 6 or so large wedges) 
  • ¼ cup tomato paste
  • 3 garlic cloves (crushed)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander 
  • 1 cup water
  • 65g sour cream 
  • ½ cup coriander (finely chopped) 

Honey mustard chicken thighs

  • 500-600g chicken thighs 
  • 1 lemon (juice and zest)
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • 1 Tbsp melted butter or olive oil
  • 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
  • 2 garlic cloves (crushed)
  • Salt and pepper

Baked potatoes

  • 4 agria potatoes
  • Olive oil
  • Salt
  1. Preheat the oven to 180 degrees fan bake. 
  1. Get started on marinating the chicken. Add all of the ingredients to a large bowl and mix well, add the chicken thighs and allow to marinate while you prepare the cabbage.
  1. Next up, get the potatoes in the oven. Using a fork, pierce the outside of the potato about 10 times. Brush with olive oil and sprinkle generously with salt, place onto a baking tray and into the oven for 50 minutes.

  2. Heat a large pan or sauté dish over a medium heat and add a generous drizzle of olive oil or butter. Sear the cabbage for approximately 3 minutes on each side to allow the outside to nicely char (you’ll probably need to do this in two batches).

  3. Add the tomato paste, garlic, smoked paprika, cumin, coriander, salt and pepper into a small bowl and mix until combined.

  4. Remove the cabbage from the pan dish and add in a little more olive oil, then the tomato paste and spice mix. Let this cook for a couple of minutes before adding the cabbage back in, making sure the wedges are neatly nestled in.
  5. Pour over 1 cup of water then pop in the oven (with a lid on or tinfoil on top) for 45 minutes, removing the lid for the last 20 minutes so the outside of the cabbage gets crispy and caramelised.
  6. After the cabbage has been cooking for 5-10 minutes add the chicken in as this will take 35-40 minutes to cook.

  1. Once the cabbage has cooked, dollop over the sour cream and sprinkle over the coriander. Serve alongside the baked potatoes (best with a dollop of butter) and the roasted chicken thighs. 


  • You can use any cabbage you like - green, red and savoy all work well in this recipe. 
  • Swap out the baked potatoes for sweet potatoes or some roasted pumpkin wedges or for a lighter meal you can just serve the chicken and the cabbage. 


  • You can serve this cabbage alongside any protein you’d like it goes really well with our Garlic, Herb Butter Steak or some simple pan-fried fish. For a vegetarian option, we recommend serving it alongside some pan-fried halloumi.