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Potato Stuffed Cabbage

Potato Stuffed Cabbage recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 636.0
Dietary: Gluten-free, Vegetarian
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
  • 1 heads Cabbage
  • 5 lbs Potatoes peeled
  • 2 Onions
  • 1/2 cups Rice, raw
  • 1 teaspoons Dill, dried
  • 1/4 teaspoons Black pepper ground
  • 2 Egg Whites
  • 1 cans Tomatoes (28 oz)
  • 1/4 teaspoons Ginger, dried ground
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    Peel and grate the potatoes. Finely grate the inner, tender cabbage leaves and one of the onions.
  4. 4
    In a large mixing bowl, combine the grated potatoes, grated cabbage leaves, grated onion, raw rice, dried dill, and black pepper.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.
  8. 8
    Slice the reserved large cabbage leaves and line the bottom of a slow cooker with them to prevent sticking.
  9. 9
    Slice the second onion and layer the slices on top of the cabbage leaves in the slow cooker.
  10. 10
    Add the canned tomatoes, peeled and sliced apple, and ground ginger to the slow cooker.
  11. 11
    Place the rolled stuffed cabbages upright into the slow cooker, nestling them into the tomato mixture.
  12. 12
    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.

Keywords: potato, cabbage, stuffed, vegan, slow cooker, rice, dill, tomato sauce, comfort food, side dish, apple, ginger, rolled, plant-based, hearty, dinner, classic, homemade
Read it online: https://www.chefs-mate.com/recipe/potato-stuffed-cabbage/