Baked Cabbage Wedges
|Cabbage head||1 Medium|
|Green pepper||1 , julienned|
|Boiling chicken broth||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Black pepper||1 Dash|
|Low fat cottage cheese||8 Ounce, sieved|
|Sour half and half||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Dill pickles||1⁄2 Cup (8 tbs), sliced|
1 Preheat the oven to 350°F.
2 Lightly butter an 8-inch baking dish.
3 Rinse the cabbage well.
4 Cut into 1 -inch wedges.
5 Remove the core.
6 In a pan, add cabbage and green pepper in chicken broth.
7 Simmer for 7 minutes or until just tender.
8 Arrange the vegetables in the prepared baking dish.
9 Gradually stir flour into the broth.
10 Add in the seasonings.
11 Cook , stirring constantly until thick.
12 Blend in cottage cheese, sour half and half, and tomato paste.
13 Add in the dill pickles.
14 Pour the sauce over vegetables.
15 Bake for 30 minutes.
16 Serve hot.