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Potato Stuffed Cabbage
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head cabbage
pounds potatoes, peeled
onions
/2 cup rice, raw
teaspoon dried dill weed
/4 teaspoon black pepper, ground
egg whites
8 ounces tomatoes
apple, peeled and sliced
/4 teaspoon ground ginger
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 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.
Potato Stuffed Cabbage
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