2 Rolls = 1 Serving As Entree; 1 Roll = 1 Serving As Side Dish METHOD: Add the oil to a large nonstick skillet. Saute the onion and shallot 3 to 5 minutes. Add the mushrooms, carrots, and rutabaga and saute for about 3 minutes. Stir in the spinach and zucchini; add the rice, seasonings, and parsley. Taste and adjust seasonings. Place about 1/3 cup of the vegetable mixture on each of 12 cabbage leaves at the stem end. Roll up, tucking in the sides. Cover with foil and bake in a 350-degree F. oven for about 1-1/2 hours or until cooked through. Prepare a sauce by sauteing the tomatoes in the oil for about 3 to 5 minutes; set aside. TO SERVE: Spoon the hot tomato sauce over the cabbage rolls; add a dollop of yogurt and sprinkle with chopped fresh dill or chives. Serve with mashed or boiled potatoes. Per Serving: 5.3 gm total fat, .76 mg saturated fat, 8.7 gm fiber, 208 calories, 0 mg cholesterol, 21.1% fat, 145 mg sodium, 48 cal. from fat. Posted to EAT-L Digest 28 Sep 96 From: Pat Gold
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|Serving Size: 1 Cabbage ro (733g)|
|Recipe Makes: 12|
|Calories from Fat: 80 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0.4mg||0 %|
|Sodium 1866.6mg||64 %|
|Potassium 801.5mg||21 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 34.2g|
|Protein 6.8g||10 %|
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Calories per serving: 254
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