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Fix-It And Forget-It Big Cookbook:
1400 Best Slow Cooker Recipes
by Phyllis Pellman Good

Potato Stuffed Cabbage
Jeanette Oberholtzer; Manheim, PA

Makes: 10 Servings
Prep Time: 20 Minutes
Cooking Time: 4-6 Hours
Ideal Slow Cooker Size: 6-Quart


~ 1/2 large head cabbage, thinly sliced
~ 2½ lbs. potatoes (6 or 7 medium), peeled and grated
~ 1 onion, sliced
~ ¼ cup rice, uncooked
~ 1 apple, peeled and sliced
~ ½-1 tsp. dried dill, according to your taste preference
~ ¼--½ tsp. black pepper, to your taste preference
~ ¼ tsp. ground ginger
~ 1 egg white
~ 14¼-oz. can tomatoes


1. Spray inside of cooker with nonfat cooking spray. Then begin layering vegetables into cooker. Place one-third of the cabbage, one-third of the potatoes, one-third of the onion, one-third of the rice, one-third of the apple, and one-third of the spices and seasonings into the cooker.

2. Repeat twice.

3. Beat egg white until frothy. Fold into tomatoes. Spoon over top of vegetables.

4. Cover. Cook on Low 4-6 hours, or until vegetables jag tender.

Per Serving: 120 calories (0 calories from fat), 0g total fat (0g saturated, 0g trans), 0mg cholesterol, 135mg sodium, 28g total carbohydrate (5g fiber, 5g sugar), 4g protein, 4% DV vitamin A, 40% DV vitamin C, 8% DV calcium, 8% DV iron.



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