Crockpot Potato Stuffed Cabbage

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Crockpot Potato Stuffed Cabbage

 

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 or substitute

28 ounces tomatoes

1 apple, peeled and sliced

1/4 teaspoon ground ginger

 

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.

Makes 8 servings.

 

 

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