Saturday: Chicken with two cabbages

We started last night with a bowl of kapusniak (a sauerkraut, apple, and winter vegetable soup) from BittmanWorld. This was, once again, quite nice.

The main component of the meal was a recipe from the current Le Menu for red and savoy cabbages with chicken breast (Rotkabis-Wirz-Gemüse mit Pouletbrüstchen). The "dish" is composed of four components:

1. red cabbage sauteed with onion and then braised in cider and vegetable bouillon.
2. savoy cabbage blanched, briefly sauteed, and then braised with orange zest, orange juice, and vegetable bouillon.
3. chicken breasts seasoned with salt and curry powder, cooked in the pan (I left the skin on to have a nice crunch), and cut into slices
4. a sauce made by deglazing the chicken pan with apple cider, reducing the cider, then adding cream (Saucenhalbrahm) and an additional pinch of curry powder.
   

My only real deviations from the recipe were to skip the stage of mixing the cabbages together at the end (I thought it would make a more attractive presentation with them separate) and to use hard cider for the sauce instead of "alcohol-free apple wine".

As an additional side we had some leftover steamed vegetables from Thursday night.

This was really, really good food. Now I just need to find a use for the leftover sauce; it's unthinkable that it would go to waste.