Remove core from cabbage, leaving the head in one piece. Cook in large pot until outer leaves can be easily peeled off. Drain and cool cabbage leaves. Set aside leaves and chop rest of cabbage and place in shallow baking dish. Cook meat, rice, onions, milk and seasoning. Mix. Spoon meat mixture on cabbage leaves and roll. Mix bouillon and tomato sauce and pour over cabbage. Bake for 1 hour or until cabbage is soft.
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|Serving Size: 1 Serving (1096g)|
|Recipe Makes: 6|
|Calories from Fat: 215 (34%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 79.7mg||25 %|
|Sodium 1816.6mg||63 %|
|Potassium 2366.6mg||62 %|
|Total Carbohydrate 78.2g||23 %|
|Dietary Fiber 20.9g||83 %|
|Sugars, other 57.3g|
|Protein 33.7g||48 %|
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Calories per serving: 633
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