Potato-stuffed Cabbage

Contributed by World Recipes Y-Group
 * Serves 8.

Ingredients

 * 1 head cabbage
 * 5 pounds potatoes, peeled
 * 2 onions
 * ½ cup rice, raw
 * 1 teaspoon dried dill weed
 * ¼ teaspoon black pepper, ground
 * 2 egg whites
 * 28 ounces tomatoes
 * 1 apple, peeled and sliced
 * ¼ teaspoon ground ginger

Directions

 * 1) Parboil cabbage and separate the leaves.
 * 2) Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
 * 3) Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together.
 * 4) Add rice, dill, and black pepper.
 * 5) Beat egg whites until frothy and add to potato mixture.
 * 6) Set aside two or three of the largest leaves.
 * 7) 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.
 * 8) Slice the reserved leaves and line the bottom of crockpot with them.
 * 9) Slice second onion and layer on top of cabbage.
 * 10) Add tomatoes, apple, and ginger.
 * 11) Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours.
 * 12) Enjoy.