Recipe 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 method
- Parboil cabbage and separate the leaves.
- Slice off part of the heavy stalk of each leaf by slicing parallel to 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.
Other crockpot recipes:
Potato stuffed cabbage recipe
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