Instructions

Preheat the oven to 200 °C (top/bottom heat).

Cabbage base

Rinse the cabbage briefly (if very sour), drain well. In a baking dish, mix the cabbage with onions, garlic, bacon/sausage, optionally apple and 1/2 tsp caraway. Add broth or beer.

Chicken thighs

Pat dry with paper. In a bowl, mix oil/fat with mustard and dry spices. Rub the thighs on both sides, place skin side up on the cabbage.

Potatoes (if you want 'one sheet'): Toss the potato wedges with oil and soy sauce, spread them around the edges of the sheet so they are not submerged in juices.

Baking

Bake for 45 minutes uncovered. Then increase the temperature to 220 °C and bake for 15-25 minutes until deeply golden, with crispy skin. If you want a glaze, brush the skin with a thin layer of honey in the last 5 minutes.

Serving

Let rest for 5 minutes. Serve with pan juices, cabbage, and potatoes/bread crusts. Sprinkle with fresh parsley.

Tip

Tip: Don't be afraid of caraway – gently crush it in your palm to release its aroma, and it pairs beautifully with cabbage. If you want juicier cabbage, don't add too many potatoes directly into the juice – keep them more "dry" at the edges.