Bring cabbage leaves and water to cover to a boil in medium saucepan; cook 3 to 5 minutes or until tender; drain and set aside. Saute cubed chicken and next 4 ingredients in hot oil in a large skillet 7 to 8 minutes or until chicken is done. Remove from heat. Stir in 1 cup cheese, soup, and next 6 ingredients. Spoon chicken mixture evenly down center of cabbage leaves. Fold opposite sides over filling; roll up, beginning at an open end. Place, seam side down in a lightly greased 13 x 9 inch baking dish. Bake, covered, at 350F for 20 minutes. Remove from oven. Stir together tomato sauce and salsa; spoon over cabbage rolls. Top with remaining 1 cup cheese and bake, uncovered, 8 to 10 minutes. Recipe by: Southern Living Oct 97/ pg 214 Posted to recipelu-digest Volume 01 Number 190 by Terry Pogue
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|Serving Size: 1 Serving (11374g)|
|Recipe Makes: 1|
|Calories from Fat: 1705 (25%)|
|Amt Per Serving||% DV|
|Total Fat 189.4g||253 %|
|Saturated Fat 64.1g||320 %|
|Monounsaturated Fat 56g|
|Polyunsanturated Fat 40.3g|
|Cholesterol 2029.1mg||624 %|
|Sodium 38866.4mg||1340 %|
|Potassium 32132.3mg||846 %|
|Total Carbohydrate 605.6g||178 %|
|Dietary Fiber 163.4g||654 %|
|Sugars, other 442.2g|
|Protein 769.5g||1099 %|
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Calories per serving: 6934
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