1 head cabbage
5 pounds potatoes -- peeled
2 medium onions
1/2 cup rice, raw
1 teaspoon dill, dried
1/4 teaspoon black pepper -- ground
2 large egg whites
1 can tomatoes (28 ounces)
1 medium apple -- peeled and sliced
1/4 teaspoon 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.
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 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 slow cooker 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.