Garlic-Ginger-Sesame Barbeque Chicken with Sweet-n-Sour Cabbage

If you haven’t noticed yet, Ms. Foodie is on a cabbage kick!  It’s a super vegetable that is versatile, and has so many health benefits: it’s a cancer preventative, its juice has been known to heal stomach ulcers and fungal infections, and it is rich in iron, sulfur, and antioxidants–what’s not to love?

I’m partial to both red and green, but red cabbage has TWICE the Vitamin C as green; so that’s my cabbage of choice for tonight.  I first quartered the head, then chopped two of the quarters into square chunks.  NOTE: Cabbage freezes well, so if you have no plans to use the rest of the head any time soon, place it in a freezer bag, make sure you get rid of all the air before sealing, and you’ve got cabbage whenever you need it!

With a touch of olive oil, I sautéed the cabbage with diced green onions, a couple of chopped garlic cloves, and a layer of sugar–no more than 1/4 cup.  After merging the ingredients for five minutes I added a 1/2 cup of water, covered the mix, and let it simmer for 30 minutes until tender, but not mushy.  Super easy, and super tasty!

Then I took a tablespoon of sesame oil and threw in some thyme, basil, rosemary, Sea salt and ground pepper.  After a few minutes of heat, I layered on chicken drumsticks and allowed them to lightly brown, turning constantly until the chicken is cooked, about 25 minutes or so.

Once the drumsticks are golden and fully cooked, I brought out the good stuff: the Ginger-Chili Sauce I used on my ribs a few days ago.  Slathering a generous amount on the drumsticks, and lowering the heat locked in that flavor in five minutes flat!

Complement the cabbage and the BBQ chicken with your grain of choice, and you have a Simple Fare meal that is ready in less than an hour.

I’m gettin’ my grub on!

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