| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegan |
Vegan, Pritikin |
8 |
Servings |
INGREDIENTS
| 1 |
|
Head cabbage |
| 5 |
lb |
Potatoes — peeled |
| 2 |
|
Onions |
| 1/2 |
c |
Rice, raw |
| 1 |
ts |
Dill, dried |
| 1/4 |
ts |
Black pepper — ground |
| 2 |
|
Egg whites |
| 1 |
cn |
Tomatoes (28 oz) |
| 1 |
|
Apple — peeled and sliced |
| 1/4 |
ts |
Ginger, dried — ground |
INSTRUCTIONS
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 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.
Source: Pritikin Program Converted by MMCONV vers. 1.50
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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