1 large head cabbage, 5pounds potatoes, peeled, 2onions, 1/2 cup raw rice, 1/4 teaspoon pepper, 2egg whites, 1-28 ounce can tomatoes, 1 apple peeled and sliced, 1/4 teaspoon groung ginger
Boil the cabbage and seperate the leaves, level the knif against outer side of each leaf and remove the excess of the heavy center without cutting into the leaf. Set aside several large outer leaves, grate the potatoes and the small cabbage leaves near the core. Grate the onions over the potatoes and the cabbage. Add the rice, and pepper, beat the egg whites with a fork until they are frothy , add this to the poataoe mixture. Fill each cabbage leaf with 2 tablespoons of the filling, fold the sides in, and rolled up, and secure with tooth picks, if necessary. Linr the bottom of a dutch oven with the larger outer cabbage leaves sliced up, slice the second onion and add it to the pot, add tomatoes, apples and ginger. Place the rolled stuffed cabbage leaves into the pot