FBD

Potato-Stuffed Cabbage (Crockpot)

Vegetarian cabbage rolls stuffed with grated potato, raw rice, dill, and egg whites — braised in tomato sauce with apple and ginger.

OtherVegetarianIntermediate420 minBy Northstar

Ingredients

Servings
8
  • 1 head cabbage
  • 5 lb potatoes, peeled
  • 2 whole onions
  • 0.5 cup rice, raw
  • 1 tsp dried dill weed
  • 0.3 tsp black pepper, ground
  • 2 whole egg whites
  • 28 oz canned tomatoes
  • 1 whole apple, peeled and sliced
  • 0.3 tsp ground ginger

Instructions

  1. 1

    Parboil whole cabbage and carefully separate the leaves. Trim the heavy stalk of each leaf.

  2. 2

    Grate potatoes, small inner cabbage leaves, and one onion. Mix together. Add rice, dill, and black pepper.

  3. 3

    Beat egg whites until frothy; add to potato mixture.

  4. 4

    Place 2–3 tbsp filling at center of each cabbage leaf. Roll up, tucking in sides.

  5. 5

    Place canned tomatoes, sliced apple, ginger, and sliced onion in bottom of crockpot. Arrange cabbage rolls on top.

  6. 6

    Cover and cook on LOW 6–8 hours until cabbage and potatoes are tender.

Tags

crockpoteastern europeanvegetariancabbage rollspotatoamericanother