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
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. - Updated: March 14, 2005
