1 small head cabbage, cut in 8 wedges 2

1 small head cabbage, cut in 8 wedges

2 cups plus 1 Tbsp. water |

2 chicken bouillon cubes

1/2 tsp. salt

1/4 tsp. marjoram

1/4 tsp. thyme

1/4 tsp. pepper

1/8 tsp. sage

1 Tbsp. cornstarch

Heat oil in dutch oven. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken and set aside. To drippings in same pan, add potatoes, carrots, onion and celery. Cook, stirring, about 10 minutes, or until vegetables are lightly browned. Remove vegetables and set aside. Return chicken to pan. Add 2 cups water, bouillon cubes, salt, marjoram, thyme, pepper and sage. Cover and cook over medium heat about 15 minutes.

Return vegetables to pan. Place cabbage over all. Cover and cook 15 to 20 minutes or until chicken and vegetables are fork-tender. Remove chicken and vegetables and keep warm. In small bowl, combine cornstarch with remaining 1 Tbsp. water and stir until smooth. Stir into pan juices. Cook, stirring, until thickened. Return chicken and vegetables to pan and heat through. Makes 4 servings.

Stuffed peppers

6 large green peppers

2/3 cup chopped onion

1 garlic clove, finely minced

1/4 cup olive oil

1/2 lb. very lean ground beef

1/2 lb. extra lean ground pork

1 cup grated Parmesan cheese

2 cups cooked white rice

1/4 cup minced parsley

Salt, freshly ground pepper to taste

1/4 cup dry red wine

3/4 cup tomato juice

Cut off stem ends of peppers at widest point. Scoop out seeds and pith. In large heavy skillet, saute onions and garlic in oil until soft. Add meat and cook, stirring, until it loses its pink color, if any fat accumulates, drain from pan. Add remaining ingredients, except tomato juice. Stir until well combined, then remove from heat and cool. Stuff peppers with meat mixture and arrange in baking dish coated with nonstick spray. Pour tomato juice all around peppers. Bake at 350 degrees for 30 to 45 minutes, until peppers are tender, basting every 10 minutes with pan juices. Makes 6 servings. <