Busters Recipes

Potato Stuffed Cabbage

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
leaf).
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 approx 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 hrs. Yield: 8 servings.

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