Potato Stuffed Cabbage
August 23, 2022
"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."
- 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
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 and 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; place rolled stuffed cabbages on top of these cabbage leaves, season with salt.
Slice second onion and layer on top of cabbage rolls.
Add tomatoes, sauerkraut and apple.
Cook on low heat for 4 to 5 hours.
Tips & Variations
No special items needed.