Saute the main spice ingredients. Add the rest and simmer for 8 minutes. Saute any combination of vegetables such as eggplant, carrots, bell peppers, blanched broccoli and or califlower and add to sauce. Finally add 1 cup of savoy cabbage and cook for a few minutes. Serve in a ring of white rice. Recipe By: Burt Wolffirstname.lastname@example.org Posted to FOODWINE Digest 19 October 96 Date: Sun, 20 Oct 1996 10:59:27 +0100 From: terry pogue
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|Serving Size: 1 Serving (461g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 452 (48%)|
|Amt Per Serving||% DV|
|Total Fat 50.2g||67 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 0mg||0 %|
|Sodium 253.4mg||9 %|
|Potassium 582.5mg||15 %|
|Total Carbohydrate 130.4g||38 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 121.7g|
|Protein 4.5g||6 %|
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Calories per serving: 943
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