Roasted Veggie Cabbage Nests

Sweetie Pie's cabbage nests made another appearance at our house tonight! They are so versatile, I switched them up a lot since I made them last time.

This particular version calls for:

1 small head of green cabbage
2 eggs, beaten
1/2 tsp salt
1/4 tsp pepper
2 Tbsp grated Parmesan cheese

1 small bunch of broccoli
2 carrots
2 stalks of celery
1 green pepper
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

2 cups water
1 vegetable bouillon
2 Tbsp corn starch
1/2 lb. chicken breast, cut in bite sized pieces

First, cut the cabbage in thin strips, and separate out into ribbony strands in a medium mixing bowl. Beat two eggs and pour them over the cabbage, along with the salt and pepper. Mix this around until everything is coated with the egg mixture. Then, plop two evenly sized "nests" onto a foil-lined baking pan that has been sprayed liberally with Pam.

Next, wash and cut the remaining vegetables. Rinse out the mixing bowl and use it to toss all of the chopped veggies in a couple tablespoons of olive oil, and the salt and pepper. Toss to coat everything evenly, and then spread the veggies along the open aisles of the baking pan, between the "nests."


Bake everything in a 425° oven for 20 minutes. The vegetables will all be roasted and tender, and the cabbage beginning to turn a little brown.

While the veggies were working in the oven, I poured 2 cups of water into a high sided skillet with 2 Tablespoons of corn starch to act as a thickening agent. I stirred this around until everything was dissolved, and then plopped in a vegetable bouillon cube. I cut up 3 thin sliced chicken breasts, which equalled about 1/2 lb. into bite-sized pieces. Once the bouillon was dissolved, I threw the raw chicken into the sauce and let it cook in there.


Over medium heat, this only took about 8 minutes, so I let the sauce just sit on low heat and stirred it occasionally until the roasted veggies were done. This kept the chicken juicy, and let the gravy thicken.


I plated each nest first, then divided the roasted veggies over top. Last, I spooned equal amounts of chicken and some of the gravy over everything.

The vegetables were absolutely delicious and SO full of flavor, even though they were just seasoned with a little salt and pepper. The oven roasting really adds a different dimension, and the gravy tied everything together.

This was surprisingly filling, considering about 90% of it is vegetables!

Maggie at Say Yes to Salad! is hosting this week's BSI. Head on over to see what she chose...