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Full Online Book HomeLearning KitchenVegetables - Potato Crockpot - Potato Stuffed Cabbage
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Vegetables - Potato Crockpot -  Potato Stuffed Cabbage Post by :profitoasis Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3409

Click below to download : Vegetables - Potato Crockpot - Potato Stuffed Cabbage (Format : PDF)

Vegetables - Potato Crockpot - Potato Stuffed Cabbage

1 Head cabbage
5 lb. Potatoes peeled
2 Onions
1/2 cup Rice, raw
1 tsp. Dill, dried
1/4 tsp. Black pepper ground
2 Egg whites
1 can Tomatoes (28 oz.)
1 Apple peeled and sliced
1/4 tsp. Ginger, dried ground

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp. of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours.
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Vegetables - Amish Potato Salad Vegetables - Amish Potato Salad

Vegetables - Amish Potato Salad
6 cups potatoes -- firm-cooked 6 hard-boiled eggs 1/2 cup onions -- chopped fine 1 cup celery -- chopped fine Dressing: 1/2 cup salad dressing 1 cup sugar 3 tablespoons prepared mustard 2 tablespoons vinegar 1 tablespoon salt 1/4 cup milk Chop firm-cooked potatoes, hard-boiled eggs, onion and celery finely; place in a bowl and combine dressing ingredients. Mix well and pour over potato mixture, mixing again to blend well. Chill until ready to serve. Serves 6

Vegetables - Potato Crockpot -  Crockpot Potatoes Euphoria Vegetables - Potato Crockpot - Crockpot Potatoes Euphoria

Vegetables - Potato Crockpot -  Crockpot Potatoes Euphoria
2 garlic cloves -- minced 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 medium boiling potatoes (about 2 lbs) -- scrubbed and sliced 8 ounces cream cheese -- cut in 1" cubes 4 scallions -- finely chopped In a small bowl combine the scallions and the garlic. In another small bowl, combine the salt and pepper. In a well-buttered 3.5-qt slow cooker, layer one fourth of the sliced potatoes. Sprinkle with about 1/4 tsp of the salt and pepper, and top with one third of the cheese cubes and then one third of the scallion mixture. Make a second