Only recently have I discovered an appreciation for cabbage. I suppose I grew up with the mind-set of "it's green and smells, therefore it must not taste good." I felt the same way back then about Brussels Sprouts, beet greens and asparagus.
Cabbage stuffed with beef, zucchini and herbs is a hearty dish that showcases the flavor of each ingredient, without loosing the integrity and texture of the cabbage. Cabbage, packed with vitamins K and C is also fairly inexpensive in a time where grocery bills have increased greatly.
When choosing cabbage, the heavier the better, but stay away from heads of cabbage with extra, giant leaves on the outside. Make sure the head doesn't give, as well, as that can be a sign of interior rot.
- 2 cabbages or Napa cabbages (1 1/2 pound 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
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 saute 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.
Makes 4 servings.
From SELF; October 2003
