Potato Stuffed Cabbage
Submitted by goodgirlemw
Vegetarian stuffed cabbage rolls filled with grated potato, rice, and dill, slow-cooked in a tomato, apple, and ginger sauce. A hearty, meat-free crockpot dinner.
YIELD
8 servingsPREP
30COOK
READY
6 hrsThese cabbage rolls swap the traditional meat filling for a hearty mix of grated potatoes, raw rice, dill, and grated onion, bound with frothy egg whites. The filling is starchy and satisfying, and the rice cooks inside the rolls during the slow simmer, absorbing the surrounding tomato-apple sauce.
The rolling technique matters here. Parboil the whole head to soften the leaves, then shave down the thick stalk on each leaf by slicing parallel (not through) the leaf. This makes the rolls flexible enough to fold without cracking. Tuck the bottom up, fold the sides in, and roll. Toothpicks keep stubborn ones closed.
What makes this recipe unusual is the sauce. Canned tomatoes, sliced apple, sliced onion, and ginger create a sweet-tart cooking liquid with Eastern European character. The apple breaks down during the 4 to 5 hour slow cook, thickening the sauce and adding a natural sweetness that plays beautifully against the tomato’s acidity and the dill in the filling.
Line the bottom of the crockpot with shredded cabbage leaves before layering in the rolls. This prevents the bottom rolls from scorching and adds more cabbage flavor to the pot.
Kitchen Tips
- Grate the potatoes right before mixing. They oxidize and turn gray quickly if left exposed to air.
- Beat the egg whites until frothy, not stiff. They’re acting as a binder, not a leavener.
- Pack the rolls snugly in the crockpot so they don’t unravel during cooking.
- Cook on low for the full 4 to 5 hours. The rice needs that time to cook through inside the rolls.
Variations
- Add a tablespoon of brown sugar and a splash of lemon juice to the sauce for a more traditional sweet-and-sour flavor.
- Use sauerkraut instead of fresh cabbage leaves for a tangier, Eastern European version.
- Stir cooked lentils into the potato filling for added protein.
Ingredients
Directions
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 tablespoon 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.
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