Nakiplayak Iz Kapusti - Steamed Cabbage Souffle

Recipe by kozzak
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6-8
YIELD: 1 souffle
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *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.
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