Cabbage Stuffed with Beef, Zucchini, and Herbs

Name: Cabbage Stuffed with Beef, Zucchini, and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cabbage Stuffed with Beef, Zucchini, and Herbs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!