Slow Cooker Recipe – Potatoes and Stuffed Cabbage

A slow cooker lets you cook all the foods that you could cook with other cooking implements. The slow cooker has many advantages; it makes delicious high quality food, the slow cooker recipes are easy to assemble and it saves more energy than an ordinary cooker. The slow cooker can cook meat as well as vegetables with equal ease. Let’s see how to make a recipe for tasty and healthy potatoes and stuffed cabbage.

Ingredients for Potatoes and Stuffed Cabbage

1 head of cabbage, 5lb of potatoes that are peeled, 2 of onions, 1 carrot, a little (1/4 teaspoon) of ground black pepper and same of ground ginger, 28 oz of tomatoes, a single peeled and sliced apple, 2 of egg whites, ½ a cup of uncooked rice and 1 tablespoon of dill weed.

Boil the head of cabbage. Then, separate the leaves. Keep aside 3 of the largest cabbage leaves, and the rest should be

grouped as larger and small leaves. The stalk of every leaf should be sliced off, but make sure that you don’t cut into the leaf itself. Try and slice parallel to the leaf. Then, grate the potatoes, the carrot, and a single onion and mix them together. Add the uncooked rice, dill weed, and the black pepper to this mixture. Beat the 2 egg whites until they become frothy, and add them to the mixture.

Fill the larger cabbage leaves that you set aside earlier. Then fold the leaf from the bottom and then the sides to pack the mix. Secure it if needed with a toothpick. Use the largest leaves as a lining at the bottom of the slow cooker. Then, slice the remaining onion and place it evenly on top of the leaves. Then, add tomatoes, the sliced apple and the ginger. Put the cabbage rolls on top of this layer. Then, set the timer for about 5 hours and the dish is ready.

Remove the dish from the slow cooker and serve a group of 4-6.This easy slow cooker recipe is easy on the palate. The cabbage leaves carry a distinct flavor that is better experienced than described.