Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saut# onions in butter very lightly (dont brown). Combine with the meats, rice, eggs and seasonings. Mix well. Place 2 tablespoons of mixture in center of each cabbage leaf and roll. Wrap in bacon strips and insert wooden picks to hold together. Pour tomato sauce on rolls, then squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat for 2 hours in heavy Dutch oven.
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|Serving Size: 1 Serving (2219g)|
|Recipe Makes: 6|
|Calories from Fat: 454 (37%)|
|Amt Per Serving||% DV|
|Total Fat 50.5g||67 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 207.7mg||64 %|
|Sodium 6227.7mg||215 %|
|Potassium 5368.7mg||141 %|
|Total Carbohydrate 148.4g||44 %|
|Dietary Fiber 35.2g||141 %|
|Sugars, other 113.2g|
|Protein 57.1g||82 %|
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Calories per serving: 1213
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