Cabbage Stuffed with Beef, Zucchini, and Herbs

Cabbage Stuffed with Beef, Zucchini, and Herbs
Cabbage Stuffed with Beef, Zucchini, and Herbs
The health benefits: nearly a fifth of the RDA for vitamin C in 1/2 cup raw cabbage; magnesium from the zucchini; eggplant offers fiber.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Herb Bake Sauté Low Fat Ground Beef Eggplant Zucchini Fall Winter Cabbage Self
  • 1/4 cup fat-free chicken broth
  • 3 tbsp olive oil
  • 1 tbsp chopped garlic
  • 6 oz lean ground beef
  • 2 cabbages or napa cabbages (1 1/2 lb each)
  • 2 small zucchini, finely diced
  • 1 large tomato, finely diced
  • 1 sweet onion, finely chopped
  • 1 small eggplant, finely diced
  • 1 tbsp each chopped fresh basil, parsley and thyme
  • 1/4 cup whole-grain breadcrumbs
  • 2 tbsp melted unsalted butter

Preparation 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. Nutritional analysis per serving: 383 calories, 21.5 g fat (7 g saturated fat), 38.5 g carbohydrates, 16.5 g protein, 13.5 g fiber Nutritional analysis provided by Self

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy