Ingredients:
- 1 head cabbage
- 5 pounds sweet potatoes
- 1 large onion
- 1/2 cup brown rice, raw
- 1 teaspoon dried dill
- 1/4 teaspoon black pepper
- 2 egg whites
- 1 large can (28 ounces) tomatoes
- 1 apple, peeled, cored, chopped
- 1/4 teaspoon ground ginger
Preparation:
Parboil 1 head green 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).Using food processor with shredding disk, shred into large bowl 5 pounds sweet potatoes, 1 large onion, and small inner leaves of cabbage. Add 1/2 cup uncooked brown rice (not instant), 1 teaspoon dried dill, and 1/4 tsp black pepper. Beat 2 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 tablespoons 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 1 can tomatoes (28
oz), 1 apple, peeled and chopped, and 1/4 teaspoon ground ginger.
Place
rolled stuffed cabbages into pot. Cook on low heat for 4 to 5 hours.
Note from Kathleane: I like to cook healthy so I use brown rice, but you can use white rice
instead if you like.
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