Cabbage "souflee" Pudding

READY IN: 1hr 35mins
Recipe by AniSarit

Vegetarians' Passover Pleasure! You'll never know there's no noodles in this, tastes wonderful.

Top Review by misty6786

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.

Ingredients Nutrition


  1. Rinse cabbage, core and shred coarsely like wide noodles.
  2. Cover with boiling water, add salt and bring to a boil. Simmer until tender, about 20-25 minutes.
  3. Drain well and spread out to cool on a baking sheet.
  4. Squeeze dry, by handfuls, and place in a large mixing bowl.
  5. Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently.
  6. 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).
  7. Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray.
  8. Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree F preheated oven.

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