Baked Cabbage Wedges With Parmesan And Bread Crumbs
|Head cabbage||1 Large, cored and cut into 8 wedges|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Unsalted margarine||1⁄2 Tablespoon|
|Dry bread crumbs||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Preheat the oven to 400°F.
Place the cabbage in a shallow 2 quart flameproof casserole, add the chicken broth, wine, and pepper, and bring to a simmer, uncovered, over moderate heat.
Cover, transfer to the oven, and bake for 35 to 40 minutes or until the cabbage is fork tender.
Meanwhile, in a 7 inch nonstick skillet, melt the margarine over moderate heat; add the bread crumbs and cook, stirring, about 2 minutes or until the bread crumbs are lightly browned.
Remove from the heat and set aside.
As soon as the cabbage is done, remove it from the oven and sprinkle the bread crumbs and cheese over the top.
Increase the oven temperature to broil and place the casserole in the broiler 5 to 6 inches from the heat.
Broil 1 to 2 minutes or until golden brown.