Web Hosting by Netfirms | Free Domain Names by Netfirms

Potato Stuffed Cabbage

1 head cabbage
5 lb potatoes peeled 2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper ground
2 egg whites
1 can tomatoes (28 oz)
1 apple peeled and sliced
1/4 tsp ginger, dried ground

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 Tbsp 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. Yield: 8 servings.