Ingredients:

1 head of cabbage

1 tablespoon of olive oil (not shown in the image but likely used to grease the baking sheet)

1 teaspoon of salt

1/4 teaspoon of black pepper (not shown in the image but likely used to season the chicken)

2 chicken breasts

3 tablespoons of sour cream or white yogurt

1 teaspoon of French mustard

4 small tomatoes

100 grams of cheese

4 medium potatoes (not shown in the image but can be boiled as a side dish)

70 grams of butter

Chopped dill

Instructions:

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13 inch baking sheet [I found baking sheets online and they typically come in various sizes. A 9×13 inch baking sheet should work well for this recipe, but you can use a different size as long as it can fit all of the ingredients].

Cut the cabbage into wedges or strips and place them on the prepared baking sheet. Season with salt [The image shows the cabbage being placed on a baking tray covered with baking paper, however it isn’t mentioned in the rewritten recipe whether parchment paper is used].

Cut the chicken breasts into 3 pieces each. Place them on top of the cabbage. Season with salt and black pepper.

In a small bowl, whisk together the sour cream, mustard, and dill. Spread the mixture over the chicken.

Slice the tomatoes and place them on top of the chicken.

Cover the baking sheet with damp parchment paper and foil.

Bake for 45 minutes.

While the chicken and cabbage are baking, boil the potatoes in salted water until tender. Drain and mash the potatoes.

Remove the foil from the baking sheet and sprinkle the cheese over the chicken and cabbage.

Bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.

Serve the baked chicken and cabbage with the mashed potatoes. Enjoy!