Med Vegan: Baked Cabbage with Garlic

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* Exported from MasterCook Mac *

 

Baked Cabbage with Garlic

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 142

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 small cabbage -- about 1 1/2 pounds

- outer leaves removed

- cored and quartered

1 1/2 tablespoons extra virgin olive oil

2 cloves garlic -- finely chopped

1/4 cup vegetable broth -- *

salt and freshly ground black pepper

 

* Preferably Concentrated Vegetable Broth, or 3/4 cup low-sodium

canned vegetable broth reduced over high heat to 1/4 cup

 

These hearty wedges of cabbage are delicious served with crusty

Italian bread or over rice to sop up their flavorful juices. For a

colorful vegetable medley present them on a platter interspersed with

boiled whole new red potatoes and steamed baby carrots.

 

Preheat the oven to 425F. Lightly oil a deep-sided baking dish.

 

Fill a medium stockpot or saucepan large enough to hold a 9-inch

steaming basket with 1 inch of water. Place the steaming basket in

the pot and add the cabbage. Bring to a boil over high heat. Cover

tightly, reduce the heat to medium, and steam until softened but not

limp, 7 to 10 minutes. Carefully transfer the cabbage to prepared

dish; set aside.

 

In a small saucepan, heat the oil over medium-low heat. Add the

garlic and cook, stirring for 2 minutes. Spoon the oil mixture evenly

over the cabbage quarters. Add the broth to the dish and season the

cabbage with salt and pepper. Cover the dish tightly with a lid or

foil. Bake for about 20 minutes, or until the cabbage is tender

through the center when pierced with the tip of a sharp-knife. Serve

hot, with the cooking liquid spooned over each portion.

 

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Per serving: 116 Calories; 6g Fat (42% calories from fat); 4g

Protein; 14g Carbohydrate; 0mg Cholesterol; 145mg Sodium

Food Exchanges: 2 1/2 Vegetable; 1 Fat

 

 

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