1    Head cabbage

      5 lb Potatoes  peeled

      2    Onions

    1/2 c  Rice, raw

      1 t  Dill, dried

    1/4 t  Black pepper  ground

      2    Egg whites

      1 cn Tomatoes (28 oz)

      1    Apple  peeled and sliced

    1/4 t  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 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. Shared by karpen@nrlfs1.nrl.navy.mil