Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Cabbage, large, with outer
- leaves intact
1 ea 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 ea Egg yolks
5 ea Egg whites
1 ts Sugar
1/2 ea 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.

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