The health benefits: nearly a fifth of the RDA for vitamin C in 1/2 cup raw cabbage; magnesium from the zucchini; eggplant offers fiber.

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

　　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.

Nutrition Per Serving

　　21.5 g fat (7 g saturated fat)

　　38.5 g carbohydrates

　　16.5 g protein

　　13.5 g fiber

　　#### Nutritional analysis provided by Self