This recipe is actually A revision, or rather a version of my Hot, Sweet, and Sour Chicken which can be found by clicking the picture below.
This version, has red cabbage, and isn’t QUITE as asian inspired. It also isn’t as spicy or sour. In a way it’s a completely different thing, but at the same time, there are a lot of similarities, and the basis is pretty much the same.
- 1 tablespoon duck fat
- 1 lb chicken (2 breasts cubed)
- 1/2 a head of red cabbage – chopped
- 2 cups broccoli slaw (Trader Joe’s brand)
- 2 cups sliced shiitake mushrooms
- 1 red onion
- 1 cup pineapple chunks (fresh, or frozen from Trader Joe’s)
- 2 or 3 tbsp Coconut aminos
- Generous amount of Ginger powder
- a little Salt and pepper
- 1-2 tbsp Apple cider vinegar
- 2 large radishes sliced – added 5 min at end
Look how pretty it looks for something so simple! I just melted some duck fat in a pan over medium heat, threw the veggies in for a few minutes, added the liquids and chicken, covered, and let cook until the chicken was cooked through, stirring occasionally. with dishes like this, I don’t really pay much attention to the order I put the ingredients in, or even cook time, It’s kind of hard to screw up. I stir often, and keep an eye on the chicken, but because of the liquids, I never have a problem with it getting dried out. The radishes were the only thing I left out until the end. Dishes like this are really great for the week, because they take minimal effort and cook time for you busy folks like me.
Weekend crock pot meals are great. The weekend is usually when I’m running around doing errands, getting ready for something social, and sometimes it gets a bit daunting to figure out dinner. This weekend, I had a beautiful eye of round roast that I thawed out, so I decided to make it in the crock pot. It was so big, I actually had to cut it in half to fit. I think normally you cook roasts in the oven to rare or medium rare, but since this is a slow cooked method, even though it’s not pink in the middle, it’s fork tender, and delicious. If i was going to be home all day, I might have thought about using the oven, but I just didn’t have the stay home time for that. The red cabbage and vinegar, gave it a bit of a german inspired flair, while still giving it good ol’ comfort food potential. Actually, the worst thing about this dish, is that it was gone too fast! With 3 lbs of meat between two people, I thought I’d get a few meals out of it. It barely made it to lunch the next day! Oh well…..I’m going to need a bigger crock pot.
(The Spices are a rough estimate of amounts)
- Beef eye of round roast [3 lbs]
- 1 Red cabbage [small, cut into chunks]
- 1 Onion [quartered]
- 1 Apple [sliced]
- 1 Sweet potato [cubed]
- 1/8 cup Apple cider vinegar
- 3 tablespoons Coconut aminos
- 8-9 whole Allspice berries
- 1 teaspoon Sea Salt
- 1 teaspoon Pepper
- 1 tablespoon Paprika
- 1 teaspoon Cinnamon
- 2 teaspoons Mustard
- 4 cloves Garlic [halved/roughly chopped]
- 1 medjool date [chopped]
Cook on Low for 8 hours