Title: Ukrainian Steamed Cabbage Souffle
Categories: European Vegetable Ethnic Side
Yield: 8 Servings
| 1 | | Cabbage, large, with outer leaves intact |
| 1 | | Onion, large,minced |
| 4 | tb | Butter |
| 1 1/2 | ts | Salt |
| 3/4 | c | Milk |
| 1/2 | ts | Red pepper flakes |
| 1 | ts | White pepper |
| 1 | ts | Marjoram |
| 3 | | Egg yolks |
| 5 | | Egg whites |
| 1 | ts | Sugar |
| 1/2 | | 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. Origin: Alla Oleshky,
Kiev, Ukraine, circa 1995