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.

Lower Calorie Rice + An Unusual Cabbage Fried Rice

From the kitchen of One Perfect Bite...Scientists have found a method for cooking white rice that reduces the starch and calories it contains by 10 to 12 percent. White rice is made up of digestible and resistant starches. Resistant starch takes a long time to digest and it is not converted into simple sugars, so it has fewer calories. Cooking alters how much of each type of starch there is in a food. Researchers in Sri Lanka have found a cooking method that reduces calories in rice because it increases the amount of resistant starch that rice kernels contain. Their method is simple. They add oil to the rice pot. The oil interacts with the starches in rice and converts digestible to resistant starch. A prolonged period of refrigeration further changes its composition, making it healthier and lower in calories than is usually the case. Here is the recommended method for cooking healthier rice.