This dish was inspired by an Italian recipe from Mike Isabella, the Top Chef star. I was a little scared of it at first because it sounded weird, but it was really tasty. I had defrosted chicken and a head of cabbage in the fridge so it worked out perfectly.
4-5 thinly sliced chicken breasts
2 Tbsp EVOO
Zest from one lemon
Juice from one lemon
2 Tbsp minced parsley
2-3 garlic cloves, minced
1 Tbsp paprika
In a small mixing bowl, whisk together all ingredients except the chicken. In a large zip lock bag, add the chicken and marinade. Shake the bag to coat chicken. Marinade in the fridge for 2 hours to overnight.
In the meanwhile make the sauce and cabbage.
1 Tbsp EVOO
¼ cup diced onion
2 garlic cloves, minced
About 2 oz chopped pepperoni
½ tsp red pepper flakes
1 can crushed tomatoes, undrained
¼ cup broth (vegetable or chicken)
In a sauce pan over med-high heat, heat EVOO and sauté onion and garlic for about 3-4 minutes. Add pepperoni and pepper flakes; cook for 4 more minutes. Stir in tomatoes and broth, bring to a boil, then turn heat to low and let simmer for 1 hour, stirring occasionally.
While sauce is simmering, cook cabbage.
2 Tbsp EVOO
½ cup diced onion
8 oz diced pepperoni
4 cups sliced cabbage
1 Tbsp white wine vinegar
1 Tbsp minced parsley
In a medium sauce pan, heat EVOO over med-high heat. Add onions and sauté for 3-4 minutes. Add pepperoni and cook for an additional 3 minutes. Add cabbage and cook until wilted. Just before serving toss with vinegar and parsley.
To serve, plate cabbage, then chicken and top with sauce.