Recipe By : Gebhardts 1942 Boil rice in rapidly boiling water to cover for 10 min.; drain; mix with Gebhardts Chili con Carne and salt. Select medium-sized head cabbage with loose leaves; cut around heart; cook in boiling water until leaves wilt, about 6 min. Cool; separate leaves. Place 2 Tbl. of chili mixture on cabbage leaf, fold edges over; roll. Place rolls in large, buttered casserole; cover with remaining ingredients, mixed; bake in slow oven (325 F.) for 30 min. or until gravy is heavy. Yield: 12 or more servings. Posted to EAT-LF Digest by Leon
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 62.2mg||2 %|
|Potassium 625.5mg||16 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 35.2g|
|Protein 4.8g||7 %|
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Calories per serving: 181
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