Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Head cabbage
5 lb Potatoes peeled
2 Onions
1/2 c Rice, raw
1 ts Dill, dried
1/4 ts Black pepper ground
2 Egg whites
1 cn Tomatoes (28 oz)
1 Apple peeled and sliced
1/4 ts 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. Shared by
karpen#nrlfs1.nrl.navy.mil

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