12 medium potatoes (5 lb. bag) - boil potatoes with salt
3/4 head cabbage cut in quarters, then cut in long slices (not too thin)
In roasting pan, put 1/2 cup of margarine or more, pour cabbage in 1/2 at a time with salt and pepper, stirring and cook on medium high for approximately 12-13 minutes.
In bowl, put approximately 3 lbs. farmer cheese, break up.
Add instant minced onions - approx. 2 tbsp. (In summer, add fresh green chives).
Add parsley flakes - 1 tbsp. or more
Add salt - shake quite a bit
Add pepper - a few shakes
Add egg whites - 1/4 cup then beat with fork - 1 drop of food coloring
Mix all together with hand
Make one little ball like a butterball - if it holds, then perfect!
Potatoes and cabbage should be cooled by now
Mash potatoes with hand masher, not electric (should be kind of lumpy).
Mix potatoes and cabbage together (if too soft add bread crumbs)
Put in bowl and stick in refrigerator to get rid of stickiness
Also put cheese filling in refrigerator if keeping over night
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