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Suggest a better descriptionCook 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 | ||
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Calories: 625 | ||
Calories from Fat: 371 (59%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 625
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