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Oktoberfest Hühnen mit Rotkohl

A quick and delightful weeknight dinner that captures the essence of German cuisine with tender chicken and tangy red cabbage.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Opt for fresh chicken breasts for better flavor.
  • 1 medium red cabbage, shredded Fresh cabbage is crucial for best taste and texture.
  • 1 large apple, thinly sliced Can be substituted with pears or cranberries.
  • 1 large onion, thinly sliced Sauté until softened, avoid browning.
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar You can adjust to taste, or replace with a sugar substitute.
  • 1/2 tsp caraway seeds Optional for additional flavor.
For Cooking
  • 2 tbsp all-purpose flour For dusting, can be substituted with corn starch.
  • 1 tbsp oil
  • 1 tbsp butter Can be replaced with vegetable oil for a lighter version.
  • Salt and pepper to taste

Method
 

Preparation
  1. Season the chicken breasts generously with salt and pepper and dust lightly with flour.
Cooking
  1. Heat oil and butter in a large skillet over medium-high heat, then add chicken and sauté for 4-5 minutes on each side until golden brown.
  2. Remove the chicken and sauté the sliced onion in the same skillet for 2-3 minutes until softened.
  3. Stir in shredded cabbage and sliced apple and cook for about 5 minutes until tender but still crunchy.
  4. Add apple cider vinegar, brown sugar, and optional caraway seeds; season and cover to simmer for 15-20 minutes.
  5. Return chicken to the pan for a few minutes to warm through before serving.

Notes

Store leftovers in an airtight container for up to 3 days; freeze for up to 3 months. For the best taste, avoid using old cabbage.