Cabbage Stuffed with Beef, Zucchini, and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 unsalted butter |
Directions:
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.
2. 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
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