Crockpot Potato Stuffed Cabbage


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Cabbage serves as a flavorful wrap in this potato side dish.

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

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Parboil cabbage and separate leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to leaf (do not cut into leaf). Grate potatoes, small inner leaves of cabbage, and 1 onion. Mix together. Add rice, dill and black pepper. Beat egg whites until frothy, and add to potato mixture. Set aside 2 or 3 of the largest leaves. Fill each remaining cabbage leaf with about 2 Tbs. potato mixture. Fold up bottom of leaf, then fold in sides, and roll up. Secure with toothpick if necessary. Slice reserved leaves and line bottom of crockpot 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 for 4 - 5 hours.


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