Drinks & Dining

VIDEO: Healthy Irish Chicken Recipe For The Holiday Season

New York Smash Magazine  



BY JENN ZERLING OF JZFITNESS.COM



Feel like eating an Irish-inspired dish?  I believe that this is what this dish was.  Inspired by the lovely chiropractic student, Autumn, who swore that this cabbage dish was a hearty way to get her greens in, I tried it and liked it.  It was good.  It was different but good. So, thank you, Autumn.  Your idea stimulated another post for the masses.

Chicken is such an easy dish to make.  I took two breasts of organic chicken and covered them in a little bit of salt and pepper.  I put them on the grill and cooked them up.  Easy.

The julienne cabbage was the part that required a little bit of attention. Well, not really, but here is the situation:


Ingredients:

You must get Ume plum vinegar (no substitutions)

Head of cabbage (organic – duh!)

Olive oil

Water

Butter (the low fat type)

Salt


Instructions:

Get the Ume plum vinegar in the Asian section of any grocery store (Walmart or Whole Foods has it).

Put 4 tbsp of olive oil into a huge pot.  Break up the cabbage leaves into the pot after thoroughly rinsing.  Put some water into the potto flash steam. Saturate the cabbage in oil and water.  Finish with the vinegar after the cabbage leaves appear wilted.  Add 2 tbsp of butter and salt to the mix and stir.  Cover the pot with the lid and let cook another minute or so.  The total time is maybe 8 minutes on a moderate flame — nothing that will burn the pot, if you know what that means (OK, those are JZ’s words, not Autumn’s.  She never told me how long and what flame, so I guessed and I succeeded). Use your brain.  You can do it.  It ain’t rocket science! LOL.