Cabbage Stuffed w/ Beef, Zucchini & Herb

iVillage Member
Registered: 01-03-2006
Cabbage Stuffed w/ Beef, Zucchini & Herb
Mon, 03-17-2008 - 9:57am
Cabbage Stuffed With Beef, Zucchini and Herbs

Serves 4


INGREDIENTS
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 butter substitute


PREPARATION
Heat oven to 350°. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, reserving 3 outer layers. Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan over medium heat. Add sliced cabbage leaves, vegetables, 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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