Not Pasta Ravioli

RAVIOLI
Cut rectangles about 3 inches by 6 inches from the thinnest part of a cabbage leaf.
Put a pot of water on to boil.
Add a generous glop of heavy cream to water (about 2-3 T but you won't be eating it
so just glop)
Return the water to a boil.
Add cabbage and cook until tender.
Drain and rinse.
The fat in the cream traps the taste and smell of cabbage
so what you are left with is a bland base for your sauces.

Fill with 1/2 T your filling or use this one.

CHEESE FILLING
1 Cup Cream Cheese
1/2 Cup Grated Parmesan
1/2 Cup Grated Mozzerella
1 Egg, slightly beaten
1/4 tsp Garlic Powder
1/2 tsp Dry Basil
1/4 tsp Salt (check the parmesan first to see if it's really salty)
1/2 tsp Pepper

Mix all of the above and use 1/2 T at a time to fill cabbage rectangles.
Fold sides of rectangle over filling and then roll up like cabbage rolls.

Makes 2 1/4 C filling at 1.3 carbs for 10 raviolli.

Place in baking dish with rolled side down and cover with tomato sauce.
Bake at 350 for about 30 minutes until sauce is thick and bubbling.
Serve

who thinks this stuff up.... I'll have try this one to.