A Heart-Healthy Vegetable Recipe
- 1 small cabbage, rinsed and outer leaves removed
- 1 clove garlic, minced
- ¼ cup organic extra virgin olive oil
- Freshly ground black pepper, to taste
- Roasted garlic (optional)
Preheat the oven to 400° F. Cut the trimmed cabbage into quarters and remove part of the central stem, leaving enough to hold the leaves together. Combine the garlic and oil in a shallow bowl. Bring a large quantity of lightly salted water to a rolling boil. Plunge the cabbage into the water and boil rapidly for 5 to 7 minutes, or until the cabbage starts to soften but does not get limp.
When the cabbage is done, drain it and immediately pour the garlic oil over each quarter, turning to coat. Place the cabbage in an oval gratin dish and sprinkle with pepper. Cover the dish, and slide the into the oven for about 5 minutes, or just long enough to get the oil really sizzling. Remove the lid and let the cabbages sizzle a little longer, no more than 5 minutes. If you'd like, top with roasted garlic. Serve immediately.
Makes 4 servings.
Nutrition Facts (per serving): Calories 166; Total Fat 14.5 g Sodium 32mg, Carbs 10g, Fiber 4g, Protein 3g