Combine all ingredients except the cabbage, bouillon, paprika, water and cornstarch. Core cabbage and steam until leaves come loose and are soft enough to roll. Place meat mixture in center of cabbage leaf and roll up. Place in casserole dish. Dissolve bouillon in hot water and pour into casserole dish. Cover with foil and bake at 350 degrees for 30 to 45 minutes or until meat is done. Remove cabbage roll and place on serving dish. Place liquid in saucepan and heat to boiling. Add paprika and cracked pepper to taste. Thicken with cornstarch to a gravy consistancy. Pour over cabbage rolls. NOTES : I like to add a little more water and bouillon to the drippings to make more gravy to pour over mashed potatoes. I like this recipe best made with ground turkey and using chicken broth or chicken bouillon instead of the beef. Recipe by: Iris Dunaway Posted to MC-Recipe Digest V1 #747 by email@example.com (Iris E. Dunaway) on Aug 17, 1997
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|Serving Size: 1 Serving (2697g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6444 (84%)|
|Amt Per Serving||% DV|
|Total Fat 716g||955 %|
|Saturated Fat 364.7g||1824 %|
|Monounsaturated Fat 215.8g|
|Polyunsanturated Fat 22g|
|Cholesterol 2211.6mg||680 %|
|Sodium 3901.2mg||135 %|
|Potassium 3732.3mg||98 %|
|Total Carbohydrate 82.4g||24 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 78.9g|
|Protein 232.1g||332 %|
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Calories per serving: 7702
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