* Substitute rutabagas for turnips if desired. Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3-1/2 hours. Remove meat and keep warm. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges. Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (721g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 309 (43%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 122.5mg||38 %|
|Sodium 2823.8mg||97 %|
|Potassium 2086.7mg||55 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 53.8g|
|Protein 40.6g||58 %|
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Calories per serving: 726
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