Potato Stuffed Cabbage Recipe

• 1 Head cabbage
• 5 lb Potatoes peeled
• 1 Apple, peeled and sliced
• 1/4 tsp Black pepper ground
• 1/4 tsp Ginger, dried ground
• 1/2 Cup raw Rice
• 1 tsp Dill, dried
• 1 Can Tomatoes
• 1 Onions
• 1 Egg whites

• Boil the cabbage and separate the leaves. Chop each leaf by cutting parallel to the leaf.
• Grate small inner leaves of cabbage, potatoes and one of the onions. Mix together very well.
• Add dill, rice and black pepper. Then beat egg whites and add to the potato and cabbage mixture.
• Cover each remaining cabbage leaf with approximate 2 Tbsp of the potato and cabbage mixture.
• Fold up the bottom of cabbage leaf, then fold in the sides and roll up. If necessary secure with toothpick.
• Chop the remaining leaves and arrange the bottom of crock-pot with it. Cut second onion and smear on top of the cabbage and mix apple, tomatoes and ginger.
• Place rolled cabbages into pot and cook at a medium heat for 5 hours.