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This is just yum!! And very low cal.


  • 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.

Categories: Soup  Soup  South Beach  Vegetable  Vegetarian 
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