Serves 6 Cook Time 1 hour
1 medium head green cabbage, cut into 1 inch thick rounds
1 tsp olive oil
1/4 tsp coarse salt
1/4 tsp pepper
1/4 tsp fennel seeds
1/2 C non-fat sour cream
1/2 C chopped pickled okra
1/2 C gerkins (or dill) pickle, chopped
1/2 tsp Splenda
1/4 C green onions both white and green parts, chopped
- Spray a cookie sheet with non-stick cooking spray and pre-heat oven to 400 degrees. Place cut cabbage onto the cookie sheet and brush both sides with olive oil. Sprinkle both sides with salt, pepper and fennel seeds.
- Roast until toasted around the edges about 40-45 minutes. Let it cool.
- Coarsely chop the cabbage, discard the stem and place in a large bowl. Add the sour cream, pickled okra, pickles, Splenda and green onions. Stir well and let it sit.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center