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Potato Stuffed Cabbage

1 head cabbage
5 lb potatoes, peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper, ground
2 egg whites
1 can tomatoes (28 oz)
1 apple, peeled and sliced
1/4 tsp 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.


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