Stuffed cabbage is an excellent, nutritious dinner for your family to enjoy. While many stuffed cabbage recipes include meat, we've decided to go in a different direction with this one. Instead of using beef, we'll be using potatoes.
This change means that this recipe is suitable for vegetarians, or for anyone else trying to cut down on their meat consumption. While beef is high in protein, it is also often high in calories and fat. Reducing your intake of red meats is a good way to improve your overall health.
This recipe requires some preparation, so make sure you pay close attention to the instructions. It's important that you follow them exactly; otherwise, your dish won't turn out right. As long as you take your time and pay attention to what's written, you'll be just fine.
The cooking will occur in the crockpot, meaning that you can sit back and relax once that process starts. This recipe will need to be cooked for four to five hours in the crockpot. Once that is done, you'll have a tasty and healthy meal to serve!
Potato Stuffed Cabbage
Ingredients:
1 tablespoon white vinegar
1 large head cabbage
5 pounds potatoes
2 small onions
1/2 cup rice, uncooked
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, melted
1 (28 ounce) can Italian style tomatoes, undrained
1 large apple, peeled and sliced
1/4 teaspoon ground ginger
Directions:
1. Add vinegar to a bowl of cold water large enough to hold potatoes. Peel potatoes and place into cold water bath. (The water bath will prevent the grated potatoes from browning too quickly.)
2. Parboil cabbage and separate the leaves.
3. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
4. Grate potatoes, small inner leaves of cabbage, and one of the onions. (Do not store the grated potatoes in cold water. The water will cause the starch to leak out of grated potatoes and prevent them from sticking together when cooking.) Mix together in a large bowl.
5. Add rice, salt, and black pepper.
6. Add butter to potato mixture, mixing well.
7. Set aside two or three of the largest cabbage leaves.
8. Fill each remaining cabbage leaf with approximately 2 tablespoons of the potato mixture.
9. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with a toothpick if necessary.
10. Slice the reserved leaves and line the bottom of crockpot with them.
11. Slice second onion and layer on top of cabbage. Add tomatoes with their juices, the apple, and ginger.
12. Place rolled stuffed cabbages on top of everything in the crockpot.
13. Cook on LOW for 4 to 5 hours.