A 100 Mile Life Recipe
There’s something so grounding about opening the fridge and letting what’s already there inspire supper. In a 100 Mile Life, that’s part of the joy. You create something local, simple, and deeply satisfying from what’s on hand. This week’s recipe began with a package of local chicken thighs. It also included a bright head of red cabbage. A handful of pantry staples were also used. The result? A cozy baked dish that caramelizes as it cooks, bringing together sweet, savory, and homegrown flavor in every bite.
As the weather cools, I find myself turning to the oven more often. The warmth fills the kitchen. The smell of roasted vegetables is delightful. There is a quiet comfort in knowing dinner is made with care. It’s all part of living slowly, locally, and thankfully.
🐔 Sweet Pepper & Brown Sugar Baked Chicken on Red Cabbage
Ingredients
- 6 bone-in chicken thighs
- 2 tbsp brown sugar
- ½ cup crushed crackers (Ritz or butter crackers work beautifully) I used saltines
- 2 tbsp dried onion flakes
- 1 tsp salt (local sea salt if available)
- ½ tsp black pepper
- 1 cup sliced sweet peppers (mixed colours brighten the dish)
- 2 green onions, chopped
- 3 cups shredded red cabbage
- 1 tbsp oil or butter (optional, for the cabbage layer)
Instructions
- Preheat oven to 400°F (200°C).
- Make the coating: combine crushed crackers, brown sugar, dried onion, salt, and pepper in a small bowl.
- Coat the chicken: pat the thighs dry and roll them in the dry mixture until well covered.
- Prepare the base: spread shredded red cabbage in a lightly oiled baking dish. Scatter sweet peppers and green onions over top.
- Arrange the chicken on the bed of cabbage. Sprinkle any leftover coating over everything.
- Bake uncovered for 40–45 minutes, until the chicken is golden and reaches an internal temperature of 165°F (74°C).
- Rest for 5 minutes before serving. The cabbage underneath will soften and caramelize, catching the drippings from the chicken for an incredible, naturally sweet flavor.
🌾 Serving Suggestions
🥣 Local Grain Pilaf
Cook local barley, wheat berries, or brown rice in broth and finish with herbs or a drizzle of local honey.
🥕 Roasted Root Medley
Dice carrots, parsnips, and potatoes. Toss with oil and roast until crisp. Season with rosemary for a cozy, hearty side.
🍏 Apple Slaw
Mix grated local apples with cider vinegar, a bit of yogurt or mayo, and a pinch of salt. Bright, crunchy, and refreshing next to the roasted cabbage. (this is a new favourite of mine)
🌿 Buttered Peas or Green Beans
Add a squeeze of lemon and a crack of pepper to keep the plate lively.
🍞 Fresh Bread or Tea Biscuits
This is a perfect way to soak up the sweet and savory pan juices. It is especially delicious if baked with local flour and butter.
💭 100 Mile Life Reflection
This meal reminds me that simplicity is its own feast. When we choose ingredients grown or raised close to home, we’re feeding our bodies. We are also nourishing community, stewardship, and gratitude. A cabbage from a nearby farm, eggs or chicken from someone we know, even flour from a regional mill. Each ingredient tells a story of connection.
Cooking becomes an act of prayer, of care, of belonging.
🌱 Now it’s your turn.
What’s growing or waiting in your kitchen this week?
Try this 100 Mile Life recipe. Tag your post with #100MileLife. Share where your ingredients come from. Show how you’re living local in your own way.
Let’s keep celebrating the beauty of eating close to home, one meal at a time.
—
With gratitude and grace,
💗 Grannie Doll
Living slow, cooking local, crafting life one mile at a time.
