*  Exported from  MasterCook  *
 
                     Ukrainian Steamed Cabbage Souffle
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetable                        Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       ea           Cabbage, large, with outer
                         - leaves intact
    1       ea           Onion, large,minced
    4       T            Butter
    1 1/2   t            Salt
      3/4   c            Milk
      1/2   t            Red pepper flakes
    1       t            White pepper
    1       t            Marjoram
    3       ea           Egg yolks
    5       ea           Egg whites
    1       t            Sugar
      1/2   ea           Garlic clove, minced
 
   Core cabbage and remove the outer leaves. Blanch these large outer
   leaves in boiling water for 5 minutes. Drain & set aside.
   Core the cabbage, cut into chunks, and put into a large pot. Pour the
   milk over the cabbage and simmer for 25 minutes or until the cabbage
   is tender. Saute the onion & garlic in butter. Mix the chopped
   cabbege, the onion & garlic, the butter from the sauteeing, bread
   crumbs, egg yolks, & the spices. Beat the egg whites until they are
   stiff but not dry, then fold them into the mixture. Spread the
   blanched cabbage leaves on a large cheese cloth. Be sure that they
   overlap and that the mixture will fit into the middle with plenty of
   room to spare. Heap the filling mixture in the center of the leaves.
   Fold the leaves up to cover the filling. Bring the corners of the
   cheese cloth together and tie them together with a cord. Place this
   bundle carefully into a colander, and place the colander into a deep
   pot over a few inches of water. Cover the pot so it seals Bring the
   pot to a boil and boil for 45 minutes. Remove the beundle form the
   colander. Untie the cheese cloth, place a large palte over the cabbge
   bundle, invert, and remove the cheese cloth. Serve by cutting the
   souffle into wedges.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving