INGREDIENTS

INSTRUCTIONS

~-- Sauce: --- 4 tablespoons margarine 1/2 teaspoon chili powder 1/2
teaspoon      salt 2 tablespoons all-purpose flour 2 cups tomato juice
Cut the core from cabbage. Under running water, carefully remove  about
15 leaves to use for the recipe. Have about 2 quarts water  boiling;
add 1 teaspoon of salt. Dip the cabbage leaves in boiling  water, 3 at
a time, for about 3 minutes. Remove with tongs, drain and  set aside.
2. Mix the meat, onion, cooked rice, margarine, bread  crumbs, sage,
pepper, nutmeg and salt. Lay a cabbage leaf on a flat  surface. Put 2-4
tablespoons of the mixture on each leaf, depending  on the leaf size.
Put the meat near the base of the leaf, fold leaf  up and over the
meat, turning under the sides. This will make about  15 rolls. 3. Place
the rolls, seam side down, in a greased 2-quart  casserole dish. Make
two layers of the rolls. Place this dish on rack  over 2 inches of
simmering water in wok or large heavy pan with rack.  Cover pan or wok
and steam for 35-40 minutes. TOMATO SAUCE: Melt 4  tablespoons
margarine in a skillet. Add the salt, chili powder and  the flour. Mix
to a smooth paste. Cook over high heat, stirring  constantly, until
mixture comes to a boil. Remove from heat and  slowly stir in the
tomato juice. Return to heat and cook until it  boils and thickens.
Recipe By     : Jo Anne Merrill  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Faith without works is empty – and vica versa.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 308
Calories From Fat: 159
Total Fat: 22.6g
Cholesterol: 56.7mg
Sodium: 396.2mg
Potassium: 682.4mg
Carbohydrates: 33.3g
Fiber: <1g
Sugar: 1g
Protein: 14.9g