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Cabbage Stuffed with Beef, Zucchini, and Herbs

  • 4servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cabbages or Napa cabbages (1 1/2 lb each)

  2. 1/4 cup fat-free chicken broth

  3. 3 tbsp olive oil

  4. 2 small zucchini, finely diced

  5. 1 large tomato, finely diced

  6. 1 sweet onion, finely chopped

  7. 1 small eggplant, finely diced

  8. 1 tbsp chopped garlic

  9. 6 oz lean ground beef

  10. 1 tbsp each chopped fresh basil, parsley and thyme

  11. 1/4 cup whole-grain breadcrumbs

  12. 2 tbsp melted unsalted butter

Instructions Jump to Ingredients ↑

  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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