- Yield 4 servings
- For red cabbage:
- 1 medium red cabbage, cored, quartered, and sliced
- 1 -- green apple, cored, pealed and cut into matchsticks
- 1/4 cup sugar
- 2 teaspoons salt
- 2 tablespoons unsalted butter
- 1/4 cup cider vinegar
- 1/4 teaspoon allspice
- For Sauce
- 1 cup Red Wine Vinegar
- 1 cup Dry Red Wine
- 1 small onion, sliced
- 1 teaspoon caraway seeds
- 1/3 cup packed brown sugar
- 6 -- 8 juniper berries, crushed
- 6 -- 8 black peppercorns
- 2 -- bay leaves
- -- salt to taste
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 2 tablespoons flour
- 2/3 cup crushed gingersnaps
- 4 -- boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 -- bag wide egg noodles
Submerge the cabbage in a bowl of cold water. Rinse and drain. Put cabbage, apples, butter, sugar, salt, cider vinegar and allspice into large sauce pan. Cover and simmer over low heat, stirring occasionally, until cabbage is tender – about 30 – 45 minutes.
Meanwhile, start the sauce by combining the red wine vinegar, red wine, onion, caraway seeds, brown sugar, juniper berries, peppercorns, bay leaves and salt in a medium saucepan. Bring to a boil over medium-high heat. Lower heat and simmer for 10 minutes. Strain and discard solids from the sauce Set aside the liquid.
Heat the olive oil in a large skillet over medium heat. Brown the chicken in the skillet, about 3 – 4 minutes per side. Remove chicken and set aside. Add diced onions and carrots to the pan and saute until softened, about 5 – 7 minutes. Add flour and saute another 2 – 3 minutes. Add reserved sauce to the onion/carrot mixture in skillet and heat until sauce starts to boil. Add the chicken, lower the heat, cover and simmer for 20 minutes or until chicken is cooked through.
Meanwhile, cook noodles according to package directions.
Remove chicken from sauce and keep warm. Stir crushed gingersnaps into sauce over low heat until sauce thickens – about 2 – 3 minutes.
Put 1 cup cooked noodles onto plate. Put one chicken breast on top of noodles and cover with 1/2 cup of sauce. Serve with 1 cup of red cabbage on the side.