Potato Stuffed Cabbage

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Potato Stuffed Cabbage

This isn't a dump it all in the pot recipe. It takes a little

preparation, but it's nice to come home to something besides soup or

stew in the crockpot.

 

Parboil 1 head green 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).

Using food processor with shredding disk, shred into large bowl 5

pounds sweet potatoes, 1 large onion, and small inner leaves of

cabbage. Add 1/2 cup uncooked brown rice (not instant), 1 teaspoon

dried dill, and 1/4 tsp black pepper. Beat 2 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 tablespoons 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 1 can tomatoes (28

oz), 1 apple, peeled and chopped, and 1/4 teaspoon ground ginger.

Place rolled stuffed cabbages into pot. Cook on low heat for 4 to 5

hours.

Note from Kathleane: I like to cook healthy so I use brown rice, but

you can use white rice instead if you like.

Shared by Kathleane on the CROCKPOT List

 

Happy Cooking!

Jenny M., Moderator

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