Four dinners for four: cider-Dijon chicken with cabbage and apples, plus smoky kielbasa, cabbage and potato stew. Two dishes, three cookings, one planned leftover night.
Thick pieces of browned pork kielbasa, tender cabbage, Yukon Gold potatoes and carrots simmer in a smoky paprika broth. A few mashed potatoes give this hearty autumn stew body without making it heavy.
Golden roasted chicken thighs, tender green cabbage wedges, tart Granny Smith apples, and yellow onion come together in savory cider-Dijon pan juices. Adding the apples partway through roasting keeps them tender without falling apart.
Per serving
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servings (1–32)
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