From: erika metzieder <100627.3022@COMPUSERVE.COM> Date: Mon, 15 Jul 1996 18:58:42 EDT Recipe By: Patti McGee Cook spinach. Drain *well*, and stir in next 7 ingredients. Chill. Trim core end of cabbage to form a flat base. Cut a crosswise slice from top, making it wide enough to remove about a fourth of the head; lift out enough inner leaves from cabbage to form a shell about 1 inch thick. Spoon dip into cavity of cabbage; serve with an assortment of fresh vegetables. EAT-L Digest 15 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 285 (71%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 33.5mg||10 %|
|Sodium 609.6mg||21 %|
|Potassium 326.1mg||9 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 26.5g|
|Protein 4.7g||7 %|
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Calories per serving: 404
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