In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs. Serves 4. Gourmet March 1992
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|Serving Size: 1 Serving (5003g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 42 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 967.2mg||33 %|
|Potassium 7633.2mg||201 %|
|Total Carbohydrate 254.2g||75 %|
|Dietary Fiber 103.5g||414 %|
|Sugars, other 150.7g|
|Protein 50.7g||72 %|
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Calories per serving: 1096
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