1 sm. cabbage (about 1 1/4 lb.)
1 bay leaf
1 sm. onion, thinly sliced
1 carrot, finely chopped
1 tsp. dried dill weed
2/3 c. defatted chicken stock

Snap off any tough outer leaves from the cabbage, and slice off the stem. Cut the cabbage in half, then slice each half into quarters, making 8 wedges.

Arrange the wedges in two concentric circles in a 9 inch glass pie dish. The dish will be pretty full.

Tuck the bay leaf underneath the cabbage. Sprinkle on the onion, carrot and dill. Pour on the stock. Cover the plate with vented plastic wrap.

Microwave on HIGH (100 percent) 6 minutes. Rotate the dish half a turn, and microwave another 6 minutes, or until cabbage is tender. Let the cabbage stand, covered, for about 5 minutes, then serve warm. Serves 4.