This comforting Potato Stuffed Cabbage is a hearty, plant-based twist on a classic comfort food. The filling combines grated potatoes, fluffy rice, and aromatic spices like dill and ginger, bound together with frothy egg whites for a tender texture. Each roll is nestled in a savory tomato and apple sauce that simmers slowly, allowing the flavors to meld beautifully. It’s a satisfying side dish or main course that feels rustic and homey, perfect for family dinners or potlucks. The slight sweetness from the apple balances the acidity of the tomatoes, creating a well-rounded, savory profile that pairs wonderfully with crusty bread.
Potato Stuffed Cabbage
Description
This comforting Potato Stuffed Cabbage is a hearty, plant-based twist on a classic comfort food. The filling combines grated potatoes, fluffy rice, and aromatic spices like dill and ginger, bound together with frothy egg whites for a tender texture. Each roll is nestled in a savory tomato and apple sauce that simmers slowly, allowing the flavors to meld beautifully. It&# 226;ÂÂs a satisfying side dish or main course that feels rustic and homey, perfect for family dinners or potlucks. The slight sweetness from the apple balances the acidity of the tomatoes, creating a well-rounded, savory profile that pairs wonderfully with crusty bread.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the whole cabbage head and parboil for 10-15 minutes, or until the leaves are pliable enough to separate.
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Remove the cabbage from the water and let it cool slightly. Carefully separate the outer leaves. Using a sharp knife, slice off the thick, heavy stalk from each leaf parallel to the leaf so it lays flat, without cutting through the leaf itself.
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Peel and grate the potatoes. Finely grate the inner, tender cabbage leaves and one of the onions.
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In a large mixing bowl, combine the grated potatoes, grated cabbage leaves, grated onion, raw rice, dried dill, and black pepper.
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In a separate small bowl, beat the egg whites until frothy. Fold the frothy egg whites into the potato mixture to help bind the filling.
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Reserve two or three of the largest, toughest cabbage leaves for the bottom of the pot. Take the remaining leaves and place approximately 2 tablespoons of the potato mixture onto the center of each leaf.
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Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly to form a cylinder. Secure with a toothpick if necessary.
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Slice the reserved large cabbage leaves and line the bottom of a slow cooker with them to prevent sticking.
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Slice the second onion and layer the slices on top of the cabbage leaves in the slow cooker.
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Add the canned tomatoes, peeled and sliced apple, and ground ginger to the slow cooker.
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Place the rolled stuffed cabbages upright into the slow cooker, nestling them into the tomato mixture.
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Cover and cook on LOW heat for 4 to 5 hours, until the cabbage is tender and the rice is cooked through.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 636.0kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 5.0g25%
- Cholesterol 21.4mg8%
- Sodium 120.5mg6%
- Total Carbohydrate 124.3g42%
- Dietary Fiber 18.6g75%
- Sugars 15.7g
- Protein 19.1g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days. These rolls freeze well; freeze in a single layer before transferring to a bag to prevent sticking.
Substitutions: For a fully vegan version, omit the egg whites and add an extra 1/4 cup of rice or a tablespoon of flaxseed meal mixed with water to help bind the filling.
Tip: Choose a firm, sweet apple variety like Honeycrisp or Fuji to balance the savory tomato sauce.
