Instructions:

1. In a bowl grate potatoes, small inner leaves of cabbage and one of the onions, mix well.
2. Stir in rice, dill and black pepper.
3. In another bowl, beat egg whites until frothy and add to potato mixture.
4. Set aside two or three of the largest cabbage leaves. Fill each remaining cabbage leaves with approximately 2 tablespoons of the potato mixture.
5. Fold up bottom of the cabbage leaf, then fold in the sides and roll up. Secure with toothpick.
6. Line the bottom of a lightly greased crockpot with reserved leaves. Slice second onion and layer on top of cabbage.
7. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages on the layers.
8. Cook on low for 4 - 5 hours.

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