Parmesan Coconut Braised Cabbage

by Devenee
Parmesan Coconut Braised Cabbage


1 head fresh cabbage

2/3 c light coconut milk

1/2 c Parmesan cheese- (About 2 oz by weight)

1 T fresh minced parsley

1 t chicken bouillon

1/2 t black pepper

1/4 t garlic powder

turn oven on broil. Cut cabbage into 6 wedges. Place wedges 3 at a time in a large skillet with 1/2 c water. cover with a lid. Simmer on med-high heat about 4-5 minutes or until water disappears. (cabbage should be about 2/3rds of the way done) Shake gently to remove any excess water. Place in a 9×12 pan. Repeat with remaining 3 wedges. In a bowl mix together all above ingredients except the fresh parsley. Pour over the 6 cabbage wedges. Place into your middle tray in oven and broil until nicely browned. Let sit for a few minutes, serve, save remaining sauce and pour on top of cabbage wedges

per wedge:

calories- 94

carbs- 6 g

fat-4 g

protein- 5.25 g


Approved by Sean Marszalek CEO SDC Nutrition,Inc


The post Parmesan Coconut Braised Cabbage appeared first on About Time.

by Devenee


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