Potato Stuffed Cabbage

12
Servings
45m
Prep Time
5h
Cook Time
5h 45m
Ready In


"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 recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

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