Cabbage Stuffed with Beef, Zucchini, and Herbs

• 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

1. Heat oven to 350F.
2. Cut cabbages in half from top to base.
3. Cut out core; discard.
4. Pull out inner leaves of each half, leaving 3 outer layers (reserve).
5. Finely slice inner leaves.
6. Heat broth and 2 tbsp oil in a medium saute pan on medium.
7. Add vegetables (plus sliced cabbage), garlic, and beef.
8. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves.
9. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top.
10. Bake until tender, about 35 minutes.
11. Season with salt and pepper.
12. Serve hot.

cabbages, chicken broth, olive oil, zucchini, tomato, sweet onion, eggplant, garlic, lean ground beef, fresh basil, wholegrain breadcrumbs, butter

Taken from www.epicurious.com/recipes/food/views/cabbage-stuffed-with-beef-zucchini-and-herbs-230321 (may not work)