Ingredients Jump to Instructions ↓

  1. 1 Cabbage

  2. 5 lbs 2270g / 80oz Potatoes - peeled

  3. 2 Onions

  4. 1/2 cup 80g / 2.8oz Raw rice

  5. 1 teaspoon 5ml Dried dill

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 2 Egg whites

  8. 1 Tomatoes - (28 oz)

  9. 1 Apple - peeled and sliced

  10. 1/4 teaspoon 1 1/3ml Ground dried ginger

Instructions Jump to Ingredients ↑

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. Cook at LOW heat for 4 to 5 hours.

  6. This recipe yields 8 servings.


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