Title: Meat and Cabbage Pudding
Categories: Beef Casserole
Yield: 4 Servings

5	c	Cabbage -- finely shredded
1	sm	Onion -- chopped
2		Eggs -- separated
2	c	Cooked corned beef --
		Chopped
1/2	c	Milk
		Salt
		Fresh ground pepper
1	ts	Fresh thyme -- chopped
		OR 1/4 teaspoon dried

Cook the cabbage and the onion for 10 minutes in boiling water to cover. Drain. Beat the egg yolks with lthe milk and stir into the cabbage mixture. Stir in the meat and add a very little salt and pepper to taste. Whip the egg whites until they peak, and fold into the cabbage and meat mixture, adding the thyme. Butter a 1 1/2 quart casserole and turn the mixture into it. Bake for about 1 hour at 375 degrees. DLR

Recipe By : The LL Bean Book of "New" New England Cookery

From: Dianar

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