Potato Stuffed Cabbage
Recipe: #39408
August 23, 2022
Categories: Cabbage Potatoes, Native American, One-Pot Meal, Slow Cooker, more
"This is a recipe my grandmother made often for family gatherings. I thought the recipe went with her when she passed years ago but I recently came across a bunch of her recipes in an old box full of hand written recipe cards."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (456.9 g)
- Calories 210
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 257.3 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 10.1 g
- Sugars - 10.1 g
- Protein - 6.2 g
- Calcium - 92.2 mg
- Iron - 3 mg
- Vitamin C - 75.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Parboil cabbage and separate the leaves.
Step 2
Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
Step 3
Grate potatoes, small inner leaves of cabbage, and one of the onions and mix together.
Step 4
Add rice, dill, and black pepper.
Step 5
Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves.
Step 6
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.
Step 7
Secure with toothpick if necessary.
Step 8
Slice the reserved leaves and line the bottom of crock pot with them; place rolled stuffed cabbages on top of these cabbage leaves, season with salt.
Step 9
Slice second onion and layer on top of cabbage rolls.
Step 10
Add tomatoes, sauerkraut and apple.
Step 11
Cook on low heat for 4 to 5 hours.
Tips
No special items needed.
0 Reviews
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