Ingredients:
8 c. cabbage, chopped
1 c. chicken broth
1 t. dried parsley
1-2 pkt. Splenda or other sugar substitute
Salt and pepper to taste
Procedure:
Place all ingredients in a large stockpot and stir well.
Place on stove top over medium-high heat until boiling.
Reduce heat to low, cover and simmer, stirring once or twice, for 20-25 minutes until cabbage
is tender.
Makes 4 servings of 1 ½ cups each
Calories: 31 per serving Fat: 0g.