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Suggest a better descriptionWipe cabbage leaves of grit with a damp cloth. Place the cabbage leaves on a wooden board or serving plate. Peel and trim carrots; cut in half lengthwise. Cut cucumbers into spears. Remove seeds from green peppers; cut into 1/2-inch strips. Arrange the vegetables on each leaf, using the cabbage leaves to cradle the vegetables. Serve with olive oil and salt for dipping. Makes 6 to 8 servings. Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 50 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 6 servings | ||
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Calories: 53 | ||
Calories from Fat: 4 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 33mg | 1 % | |
Potassium 511.9mg | 13 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 10.6g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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