1 med. cabbage
1 green pepper, julienned
1 c. boiling chicken broth
1/4 c. flour
1 tsp. salt
Dash of black pepper
8 oz. lowfat cottage cheese, sieved
1/2 c. sour half & half
2 tbsp. tomato paste
1/2 c. dill pickles, sliced

Preheat oven to 350 degrees. Rinse cabbage, cut into 1-inch wedges. Remove core. Simmer cabbage and green pepper in chicken broth until just tender. Arrange vegetables in a buttered 8-inch dish. Stir flour into broth. Add seasonings. Cook until thickened, stirring constantly. Blend in cottage cheese, sour half & half and tomato paste. Add dill pickles. Pour over vegetables. Bake 30 minutes. 6 servings. 138 calories per serving.