Here's a recipe I made last night that is absolutely delicious and not a carb in sight. I hope you will give this a try — it has a wonderful rich quality and is creamy, even cheesy tasting, and so satisfying — I had three helpings with my lamb chops!
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.
Roast 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.
Dawn's note: Great with added vinegar too.
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.
Roast 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.
Dawn's note: Great with added vinegar too.