A couple weeks ago I talked about ingredients that are hard to use up in a household of two. The example that day was corn tortillas. Conveniently, these can be frozen. But inevitably every week I end up throwing out some produce that’s retired itself before I could get to it – half a pepper or cucumber, a couple carrots, some wilted cilantro. Or, the better portion of a head of cabbage. Cabbage is something I have particular trouble using up for just the two of us – once you start grating or slicing it, the amount of food there is just endless! Strangely enough, Ben and I don’t mind munching on extra cabbage straight from the fridge, but I still welcome the opportunity to use it in another dish.
Pan-Seared Chicken with Wine-Braised Cabbage and Rhubarb
Adapted from Bon Appetit, April 2010
1 teaspoon dijon mustard
1/2 cup fresh orange juice*
1/4 teaspoon powdered stevia extract
2 tablespoons water
1 tablespoon finely grated orange peel
1 teaspoon ground coriander
1 teaspoon caraway seeds
1 teaspoon minced peeled fresh ginger
4 oz fresh rhubarb, cut into matchsticks
3 cups (200gm) thinly sliced red cabbage
2 tablespoons cider vinegar
1/4 cup dry red wine
2 boneless skinless chicken breasts, about 5oz each
1/2 tablespoon olive oil
1 cup arugula
2 oz plain nonfat Greek yogurt
Bring orange juice, stevia, water, and orange peel to boil in large skillet. Reduce heat to medium; add mustard, coriander, caraway seeds, and ginger. Simmer until slightly reduced, about 3 minutes. Add rhubarb; reduce heat to medium-low. Cover and simmer until rhubarb is tender, about 2 minutes. Using a slotted spoon, transfer rhubarb to a microwave-safe dish and set aside.
Bring syrup in skillet to simmer. Stir in the wine and cider vinegar. Add cabbage, and bring the mixture to a boil. Reduce heat to low, cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring occasionally, about 45 minutes. Season to taste with salt and pepper. Remove from heat.
Meanwhile, pound chicken breasts to 1/4″ thickness and season with salt and pepper. Heat olive oil in a separate skillet over medium heat, and add the chicken. Cook for about 5 minutes on each side, or until lightly browned and cooked through. Remove from heat and keep warm.
Reheat reserved rhubarb in microwave just until warm.
Divide warm cabbage among 2 plates. Scatter arugula atop and around cabbage. Top each plate of cabbage and arugula with a piece of chicken, and finish with a dollop of yogurt and the warm rhubarb.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 5.6 g
Cholesterol: 82.3 mg
Sodium: 138.4 mg
Total Carbs: 19.5 g
Dietary Fiber: 3.5 g
Protein: 38.3 g
*Hint: Orange juice is another item I avoid buying, because we’d never get through it, not being big juice drinkers. Although sometimes a bit pricier, I’d rather just buy a couple fresh oranges to make enough juice for a recipe, and not have to waste anything.