Naturally low carb & REALLY good piping hot!
The recipe used to make the Middle Eastern cabbage rolls said to line the bottom of the pot w/the small and torn cabbage leaves to keep the rolls from sticking. So after simmering the rolls for an hour I had a pot of what was almost cabbage soup left over. I stirred in a few table spoons of chicken stock paste I had, garnished w/pepper & basil, and voila!
Author: Jimmy Akin
Jimmy was born in Texas, grew up nominally Protestant, but at age 20 experienced a profound conversion to Christ. Planning on becoming a Protestant seminary professor, he started an intensive study of the Bible. But the more he immersed himself in Scripture the more he found to support the Catholic faith, and in 1992 he entered the Catholic Church. His conversion story, "A Triumph and a Tragedy," is published in Surprised by Truth. Besides being an author, Jimmy is the Senior Apologist at Catholic Answers, a contributing editor to Catholic Answers Magazine, and a weekly guest on "Catholic Answers Live."
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Until you get over this Cabbage phase, Jimmy, I’m going to avoid visiting your house 🙂
That looks sooooooo good. I love cabbage.