1 medium head cabbage, cored and quartered
2 cups rich chicken stock or broth
4 or more cloves garlic, puréed
salt and freshly ground black pepper
1 t thyme leaves
1/2 cup butter
I precooked the cabbage by microwaving until still crisp and placed in a baking pan, spread with
the garlic, some of the butter and basted with the chicken stock, and sprinkled with some of the salt
and pepper and the thyme. I roasted at 375 degree F. basting occasionally — salting, peppering
and adding butter until tender crisp and browned. When leaves separated, I kept roasting until rich
and tender. It took about an hour.
Pairs Well With
This is just yum!! And very low cal.