Preparation:
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. |
