Savoy Wedges with Cheese Sauce
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
savoy cabbage
|
* |
| 2 | teaspoons |
cornstarch
|
|
| ¼ | teaspoon |
paprika
|
|
| ⅛ | teaspoon |
garlic salt
|
|
| ⅛ | teaspoon |
white pepper
ground |
|
| ¾ | cup |
milk
|
|
| ½ | cup |
swiss cheese
shredded |
|
| 1 | tablespoon |
dill weed
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
savoy cabbage
|
* |
| 1E+1 | ml |
cornstarch
|
|
| 1.3 | ml |
paprika
|
|
| 0.6 | ml |
garlic salt
|
|
| 0.6 | ml |
white pepper
ground |
|
| 177 | ml |
milk
|
|
| 118 | ml |
swiss cheese
shredded |
|
| 15 | ml |
dill weed
fresh |
|
Directions
Cut cabbage into six wedges.
Place in a microwave safe baking dish .
Add 2 tablespoons water and sprinkle lightly with salt.
Cover with microwave safe plastic wrap and microwave on high power (100%) for 9 to 12 minutes, or until tender turning wedges over and giving the dish a half turn once.
Drain, leave cover on to keep warm.
Combine cornstarch, paprika, garlic salt and white pepper in a 2 cup glass measure.
Add milk.
Cook uncovered on high 3 to 4 minutes or until thickened and bubbly, stirring every 30 seconds.
Stir in cheese until melted.
Spoon over cabbage sprinkle with dillweed.
