Not only a good practice to save time, multiple batch cooking also saves energy. In this case, I cooked my chicken (a concoction of coconut aminos, ginger, onions and paprika marinating chicken drumsticks) with a braised cabbage (from Mark Sisson’s The Primal Blueprint Cookbook) in order to save both. The chicken I explained yesterday, the cabbage a while ago, but since I had done it horribly wrong, here’s my attempt to make it right.
I quartered the cabbage, and then halved those quarters in order to get eigths. I spread all the wedges in two baking dishes and added carrots and onions to them. The dishes were lightly oiled with olive oil, and then I drizzled more oil on top of the veggies. Since this is a braise, I added chicken stock.
I wrapped them in foil and stuck them in the oven at 350F (on purpose lower than the 375F the recipe mentions) for an hour. After that, I took them out, and carefully flipped them over so they would cook evenly.
An hour later I took them out and drizzled Balsamic Vinegar all over the veggies. I didn’t returned them to braise at an open fire because, well, it started to char a bit, and I thought that was enough cooking. Apparently I was lacking in the amount of chicken stock used.