Cabbage Stuffed with Beef, Zucchini, and Herbs Recipe

Cabbage Stuffed with Beef, Zucchini, and Herbs Recipe

  • 2 cabbages or Napa cabbages (1 1/2 lb each)
  • 1/4 cup fat-free chicken broth
  • 3 tbsp olive oil
  • 2 small zucchini, finely diced
  • 1 large tomato, finely diced
  • 1 sweet onion, finely chopped
  • 1 small eggplant, finely diced
  • 1 tbsp chopped garlic
  • 6 oz lean ground beef
  • 1 tbsp each chopped fresh basil, parsley and thyme
  • 1/4 cup whole-grain breadcrumbs
  • 2 tbsp melted unsalted butter
  1. Heat oven to 350°F. 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 tbsp 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 breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.
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