Prep 15 mins
Cook 1 hr 20 mins
Vegetarians' Passover Pleasure! You'll never know there's no noodles in this, tastes wonderful.
- 3 lbs green cabbage
- 3 apples, peeled, cored, and coarsely chopped
- 1 cup raisins
- 2⁄3 cup hot orange juice
- 1 tablespoon lemon juice
- 1⁄4 cup unsweetened apple juice concentrate (frozen)
- 1⁄3 cup broth (vegetable)
- 1⁄2 cup matzo meal
- 1 teaspoon cinnamon
- 8 egg whites
- 1⁄8 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- Rinse cabbage, core and shred coarsely like wide noodles.
- Cover with boiling water, add salt and bring to a boil. Simmer until tender, about 20-25 minutes.
- Drain well and spread out to cool on a baking sheet.
- Squeeze dry, by handfuls, and place in a large mixing bowl.
- Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently.
- Sprinkle matzo meal and cinnamon over the cabbage mixture and combine. Beat egg whites & cream of tartar in a separate bowl until stiff (holds a peak).
- Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray.
- Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree F preheated oven.
Made recipe pretty much as written. It did not turn out well.I wanted something low carb and high in vegetable content. I would suggest cooking cabbage in juice rather than water, adding sweetened whipped cream, and not using vegetable broth. I took this to a buffet dinner; something I usually don't do with a recipe I haven't tried, but I was rushed. To make this version more palatable I did add a co-worker's whipped topping dessert. That helped enormously.