Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste. Add salt, pepper and spices. This is the filling. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp. Cook all leaves then let drain. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tbsp. of filling and roll firmly. Place cabbage rolls neatly in rows making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough hot water to cover rolls. Sprinkle 1/2 tsp. salt over all. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2 lemons. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
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|Serving Size: 1 Serving (4861g)|
|Recipe Makes: 1|
|Calories from Fat: 859 (30%)|
|Amt Per Serving||% DV|
|Total Fat 95.4g||127 %|
|Saturated Fat 36.1g||180 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 318.1mg||98 %|
|Sodium 1023.4mg||35 %|
|Potassium 8742.5mg||230 %|
|Total Carbohydrate 400.5g||118 %|
|Dietary Fiber 104.7g||419 %|
|Sugars, other 295.8g|
|Protein 142.1g||203 %|
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Calories per serving: 2882
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