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Ingredients
- 1 head (about 1 1/4 lb.) cabbage
- 1 small onion, thinly sliced
- 1 carrot, finely chopped
- 1 tsp. dried dill
- 2/3 c. defatted chicken stock
Method
- Snap off any tough outer leaves from the cabbage and slice off stem.
- Cut cabbage in half through its core, then slice each half into quarters, making 8 wedges.
- Arrange wedges in two concentric circles in a 9-inch glass pie plate.
- (Dish will be mostly full.) Sprinkle with onion, carrot and dill.
- Pour on stock. Cover plate with vented plastic wrap. Microwave on High 6 minutes. Rotate dish a half turn and microwave another 6 minutes or until cabbage is tender.
- Let stand, covered, about 5 minutes to finish cooking. Drain.
- Makes 4 servings.
