Preboil 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, carrots, 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 tablespoon 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 slow cooker with
them. Slice second onion and layer on top of cabbage. Add tomatoes,
apple, and ginger. Place rolled stuffed cabbages into slow cooker. Cook
at low heat for 4 to 5 hours.
