Cook cabbage in boiling, salted water for 5 minutes. Drain. Saute onion in oil; add rice, garlic, ketchup, salt and pepper. Cook 2-3 minutes on medium, stirring. Add beef and cook 3-5 minutes. Remove from heat and add consomme. Separate cabbage leaves. Using a slotted spoon, place 1 rounded tablespoon of meat mixture on each leaf. Roll and secure with a toothpick. Place rolls in Dutch oven. Pour on tomato juice. Cover and bake at 350 for 1 hour. MRS BILLY RAY CRISP (SARA) MARVELL, AR From the book
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 6|
|Calories from Fat: 371 (59%)|
|Amt Per Serving||% DV|
|Total Fat 41.2g||55 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 113.4mg||35 %|
|Sodium 581.2mg||20 %|
|Potassium 1039.8mg||27 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 30.3g|
|Protein 29g||41 %|
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Calories per serving: 625
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