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Cabbage and Tuna Pirog Recipe
|Hot roll mix||16 Ounce (1 Package)|
|Finely chopped cabbage||4 Cup (64 tbs)|
|Onion||1 , chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned tuna||14 Ounce (Two 7 Ounce Cans Each)|
|Dill weed||2 Tablespoon|
Calories 405 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 50.5 mg
Sodium 631.2 mg26.3%
Total Carbohydrates 52 g17.4%
Dietary Fiber 3.9 g15.7%
Sugars 8.2 g
Protein 23 g45.6%
Vitamin A 10.2% Vitamin C 32.4%
Calcium 10% Iron 27.1%
*Based on a 2000 Calorie diet
Cook cabbage and onion in butter until wilted.
Add tuna, flaked, and dillweed.
Season to taste with salt and pepper.
After dough has risen, divide into halves and roll each half into a rectangle about 9 x 11 inches.
Put one rectangle in a shallow baking pan and spread with tuna-cabbage mixture.
Moisten edges, top with second rectangle, and seal.
Brush the top with egg beaten with water.
Bake in preheated hot oven (400° F.) for 15 to 20 minutes, or until nicely browned.
Cut into squares.
Makes 12 servings.