For the chicken and cabbage: 

1. Preheat oven to 350° F.
2. Season the chicken thighs with salt and pepper on both sides.  
3. Add olive oil to a large skillet over medium heat. When oil is hot, add the chicken, skin-side down, and cook for about 4 minutes, until the skin is crispy and lightly browned. Flip the chicken and cook until lightly browned on the other side, 3-4 minutes. When done transfer to the prepared baking dish (see step 4).
4. While the chicken is browning, evenly cover the bottom of a large (9x13) baking dish with the shredded cabbage. Scatter the garlic, carrots, onions, currants, parsley, and rosemary evenly over the cabbage and season with salt and pepper. Make four “nests” for the chicken thighs to nestle into the vegetables. Once the chicken is lightly browned, place each thigh, skin-side up, in a nest and tuck the bay leaves by the chicken thighs. Pour the broth and cider over the vegetables. To ensure crispy chicken skin, make sure the skin is not submerged in the braising liquid. If it is, move some cabbage and onion under the thigh to lift the skin above the liquid. Place in the oven and bake for 45-55 minutes, or until the vegetables are tender and the chicken easily falls off the bone.

For the green beans: 

1. About 7-8 minutes before the chicken and cabbage have finished cooking, without wiping it out, place the skillet the chicken was cooked in over medium-high heat and add the frozen green beans. If needed, add another tablespoon of olive oil to the skillet prior to adding the green beans, using caution to avoid splattering oil when adding the frozen beans to the hot skillet. Spread the green beans out evenly in the pan, let cook for 1 minute, stir and spread the beans out evenly again, allowing to cook for another minute before stirring. Season with the garlic salt and balsamic vinegar, toss together, and cook for another 2 minutes until they are lightly charred, but still slightly crisp and green. Stir and toss as needed until they are done, sautéing for a total of 4-5 minutes. Once done, remove from the heat, cover, and let sit until ready to serve.
2. Once the chicken and vegetables are done, remove the baking dish from the oven. Dived the braised cabbage and vegetables among four dinner plates and place one chicken thigh on top of the vegetables. Add a serving of green beans to each plate and spoon braising liquid over chicken and vegetables as desired. Enjoy!