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Cabbage Stuffed w Beef Zucchini and Herb




Source of Recipe


the web


List of Ingredients




2 cabbages or Napa cabbages (1 1/2 pound each)
1/4 cup fat-free chicken broth
3 tablespoons olive oil
2 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
1 tablespoon chopped garlic
6 ounces lean ground beef
1 tablespoon each chopped fresh basil, parsley and thyme
1/4 cup whole-grain bread crumbs
2 tablespoons melted unsalted butter


Recipe



Heat oven to 350 degrees. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves.

Heat broth and 2 tablespoons oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with bread crumbs; place on top of cabbage; drizzle remaining oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.

Makes 4 servings.