Cabbage Stuffed With Beef, Zucchini, and Herbs
(be creative with the vegetables & herbs you use. Also, vegetarians can substitute beans & rice, tofu, or tempeh for the ground beef).
1/8 cup fat-free chicken broth
3 tbsp olive oil
1 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
1/2 tbsp chopped garlic
4 oz lean ground beef
1 tbsp each chopped fresh basil, parsley and thyme
1/4 cup whole-grain breadcrumbs
1 tbsp melted unsalted butter
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.
(SELF October 2003)