Grilled chicken with glazed cabbage by Paolo Griffa
Green cabbage: 1
Extra virgin olive oil: 2 tbsp
Honey or maple syrup: 1 tbsp
Apple cider vinegar: 2 tbsp
Butter: 20g
Salt
Pepper
Thin slices of chicken breast: 8
Extra virgin olive oil
Discover how to prepare grilled chicken with glazed cabbage, a dish created by chef Paolo Griffa for Refettorio Ambrosiano
If you’ve got plenty of chicken breast, you can cook it on the grill with just oil and salt, and enhance it by playing with the side dish: this glazed cabbage really brings value to such a simple cut of meat. A real winner.
How to prepare grilled chicken with glazed cabbage step by step
Cut the cabbage into 4–6 wedges, leaving the core attached to keep them compact.
Place each wedge on a sheet of foil, season with a drizzle of oil and pinches of salt and pepper, then seal the foil parcels.
Arrange the parcels on a baking tray and bake in a static oven at 190°C for 35–40 minutes, until the cabbage is tender.
Meanwhile, prepare the glaze. In a small pan melt the butter, add the honey and vinegar, then simmer for 2–3 minutes until the liquid thickens slightly.
When the cabbage is ready, open the parcels, transfer the wedges onto a tray and brush the surface with the hot glaze. Return to the oven uncovered for another 5–7 minutes, just enough to lightly caramelise the surface.
Grill the chicken breast and season with oil, salt and pepper. Serve the meat with a wedge of glazed cabbage and garnish with edible flowers if you like.
