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Potato Stuffed Cabbage




Source of Recipe


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List of Ingredients




1 head cabbage
5 pounds potatoes, peeled
2 onions
1/2 cup rice, raw
1 teaspoon dried dill weed
1/4 teaspoon black pepper, ground
2 egg whites
28 ounces tomatoes
1 apple, peeled and sliced
1/4 teaspoon ground ginger


Recipe



Parboil cabbage and separate the leaves. Slice
off part of the heavy stalk of each leaf by
slicing parallel to the leaf (do not cut into the
leaf). Grate potatoes, small inner leaves of
cabbage, and one of the onions. Mix together. Add
rice, dill, and black pepper. Beat egg whites
until frothy and add to potato mixture. Set aside
two or three of the largest leaves. Fill each
remaining cabbage leaf with approximately 2
tablespoon of the potato mixture. Fold up bottom
of leaf, then fold in the sides, and roll up.
Secure with toothpick if necessary. Slice the
reserved leaves and line the bottom of crock pot
with them. Slice second onion and layer on top of
cabbage. Add tomatoes, apple, and ginger. Place
rolled stuffed cabbages into pot. Cook at low
heat for 4 to 5 hours.