Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head cabbage
- 5 pounds potatoes, peeled
- 2 onions
- ½ cup rice, raw
- 1 teaspoon dried dill weed
- ¼ teaspoon black pepper, ground
- 2 egg whites
- 28 ounces tomatoes
- 1 apple, peeled and sliced
- ¼ teaspoon ground ginger
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 tablespoons 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 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 heat for 4 to 5 hours.
Category:World Recipes
Category:Dill Leaf Recipes
Category:Potato Recipes
Category:Cabbage Recipes
Category:Apple Recipes
Category:Rice Recipes
Category:Dill Recipes
Category:Crock Pot Recipes