Ingredients
2
cabbages or Napa cabbages (1 1/2 lb each)
1/4
cup fat-free chicken broth
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
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
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