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Name: Rollos De Repollo (Cabbage Rolls)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Mexican
Ingredients: 1 cn Chili con Carne; No. 2 can; 1 md Cabbage whole; 1 ts Salt; 1/2 c Water; 1/2 ts Salt; 2 c Tomatoes; 1/4 c Vinegar; 1/2 c Rice; 1 Onion; sliced; 1/2 c Brown sugar

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INGREDIENTS

1 cn Chili con Carne; No. 2 can
1 md Cabbage ; whole
1 ts Salt
1/2 c Water
1/2 ts Salt
2 c Tomatoes
1/4 c Vinegar
1/2 c Rice
1 Onion; sliced
1/2 c Brown sugar

INSTRUCTIONS

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 on Mar 31, 1999,

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 12 servings

Calories: 181
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 %
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.

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Calories per serving: 181

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