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6 servings
suggest servings
| 16 | oz | pasta, elbow macaroni | cooked |
| 1 | pint | mayonnaise | |
| 1 | can | milk, sweetened condensed | |
| 1 | cup | vinegar | |
| 4 | each | carrots | grated |
| 1 | each | onion | chopped |
| 1 | each | black pepper | chopped |
Mix all ingredients and chill overnight.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Total Carbohydrate 119.0g | 40% |
| Dietary Fiber 6.0g | 25% |
| Sugars 7.0g | |
| Protein 20.0g | 41% |
| Vitamin A | 137% | Vitamin C | 6% | |
| Calcium | 5% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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5 STARS, this is my first time to try a vegetarian cabbage roll, and I used Indian white rice, also I spread all of the tomato sauce on top of the cabbage rolls before baking, and I baked them 35 minutes, and they are incredible yummy, next time, I will serve this wonderful cabbage rolls to my vegetarian friend and I think these great rolls are not only for vegetarian, everyone will love them.
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