One Perfect Bite: Ukranian Cabbage and Chicken Saute

Wednesday, May 4, 2016

Ukranian Cabbage and Chicken Saute

From the kitchen of One Perfect Bite...This recipe caught my eye as I scrolled through Pinterest. The Silver Fox loves sauteed cabbage, so I thought I'd give it a try. The dish can be prepared in about 15 minutes, but it will require another 30 minutes of cooking time. I must tell you this version of sauteed cabbage is much milder in flavor than the German and Central European versions which are made with bacon and fried onions. That is not to say you won't enjoy this. I've made a few inconsequential changes to the base recipe that I want to share with you. I've made this cabbage twice and the second time I prepared it I used butter for cooking and added an onion to the ingredient list to give the saute a bit more flavor. The recipe, which comes from the blog Cooktoria, is straight forward, and the only thing I found confusing was the instruction to cover the pan and cook the mixture until the liquid was nearly absorbed. Now, I don't know about you, but I can't get liquid to absorb or evaporate in a closed pan. So, the first time I made the cabbage it was more like a soup than a saute. No matter, I added a handful of cooked rice to each serving and it was delicious. However, the second time around I was a bit smarter and cooked the cabbage uncovered and we were much happier with the results. This is the type of dish that makes a great lunch on a day crammed with sports or heavy yard work. I serve it wit rye bread and a salad. A side of rice or mashed potatoes wold be another great way to bulk up the meal if it seems too light on its own. I liked this recipe and I think you will too. Here is how the dish is made.

Ukranian Chicken and Cabbage Saute...from the kitchen of One Perfect Bite courtesy of Cooktoria

Ingredients:
3 tablespoons olive oil or butter
1/2-lb. boneless chicken thighs, cut into small pieces
1 medium onion, thinly sliced
1 small cabbage
2 medium carrots (grated)
3 Roma tomatoes
3 bay leaves
1 cup chicken stock
salt, pepper
chopped fresh parsley to garnish

Directions:
1) Warm a large saute pan on medium-high heat. Add olive oil or butter. When it shimmers, lightly salt chicken and add to pan. Saute for 5 to 7 minutes, or until chicken is brown. Add onions and cook until softened.
2) While chicken cooks, slice cabbage into thin strips as you would for coleslaw. Add cabbage to chicken. Stir, and saute for another five minutes.
3) Puree tomatoes in a small food chopper or food processor.
4) Add tomato, chicken stock, carrots and bay leaves. Season with some salt and pepper. Stir everything together. Reduce heat to low, and cover with a tight lid. Cook stirring occasionally for about 45 minutes, until there is no liquid remaining. Adjust salt and pepper to taste.
5) Transfer cabbage to a serving plate. Garnish with parsley if desired. Yield: 4 servings.