1 head cabbage
5 lb potatoes – peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper – ground
2 egg whites
1 can tomatoes (28 oz)
1 apple – peeled and sliced
1/4 tsp ginger, dried – ground

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

Grate potatoes, small inner leaves of cabbage, and one of the onions.
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 Tbsp 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 tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.

This is not Vegan. It contains eggs!