Cabbage Souffle Recipes

NAKIPLAYAK IZ KAPUSTI - STEAMED CABBAGE SOUFFLE

Steps:

• *NOTE: Must have the outer leaves attached.
• **NOTE: Tvorog, a Russian cheese avalaible in Slavic groceries is what this is usually made with but the cottage cheese can substitute.
• Peel outer leaves from cabbage.
• Core cabbage.
• Blanch outer leaves in boiling water for 4-5 minutes.
• Set leaves aside after drining.
• Cut cabbage head into 1" chunks.
• Pour Milk/Half-&-Half into a large pot.
• Add cabbage, cover & simmer for 25-30 minutes.
• Drain cabbage & mince.
• When cabbage was cooking you must have saute'd onion in butter.
• Use a large bowl. In ti you mjust mix cabbage, onion, bread crumbs, seasonings, & egg yolks.
• Add butter from skillet used to cook onions.
• Beat egg whites until slightly stiff & then fold into mixture.
• Mix well.
• Place a clean cloth such as a dish towel on your table.
• Lay your blanched outer leaves on this cloth so that they overlap.
• Be sure to place them so that they can hold the mixture.
• Place mixture in center of these leaves.
• Very carefully roll up leaves so filling is in center.
• Fold ends of cylinder into center so the mixture is enveloped completely.
• Bring corners of towel together & tie with a string.
• Place this into a colander to retain shape.
• Place colander into a large pot with 3" - 4" of water.
• Seal lid onto pot tightly.
• Bring water to a boil & simmer cabbage for 45-50 minutes.
• Remove towel package from colander.
• Place on a table.
• Open package & place cabbage bundle on a large platter.
• Invert platter onto another platter.
• Remove towel & serve.

CREAMED GREEN CABBAGE

Steps:

• Preheat oven to 350 degrees. Bring 1 inch salted water to a boil in a Dutch oven or large pot. Add cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
• Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
• Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.

DILLARD HOUSE CABBAGE CASSEROLE

Steps:

• Basic White Sauce-.
• Melt margarine in sauce pot.
• Add flour, salt, pepper and stir.
• Add milk and cook until thick, stirring constantly.
• Casserole-.
• Shred cabbage (with a large kitchen knife).
• Cook 5-8 minutes in boiling water with 1 tsp salt. Don't overcook. Cabbage should remain crisp.
• Drain well.
• Layer ingredients in a buttered 2 quart casserole dish in this order: half of cabbage, enough white sauce to cover, second half of cabbage, remaining sauce, cheese.
• Sprinkle with bread crumbs and bake at 300 degrees for 15-20 minutes.