Cabbage Stuffed with Beef, Zucchini, and Herbs

Ingredients

  • ¼ cup whole-grain breadcrumbs
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh basil
  • 1 small eggplant
  • 2 small zucchini
  • 1 large tomato
  • 1 sweet onion
  • + 5 more ingredients
    • 2 cabbages or Napa cabbages (1 1/2 pound each)
    • 6 ounces lean ground beef
    • 1 tablespoon garlic
    • 3 tablespoons olive oil
    • ¼ cup fat-free chicken broth

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. Coo...

View full recipe at Epicurious

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