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Ukrainian Steamed Cabbage Souffle


Marjoram spiced souffle made by steaming in a cheesecloth.













Trans-fat Free


1 large cabbage
with outer leaves intact
1 large onions
4 tablespoons butter
1 ½ teaspoon salt
¾ cup milk
½ teaspoon red pepper flakes
1 cup bread crumbs
1 teaspoon white pepper
1 teaspoon marjoram
3 large egg yolks
5 large egg whites
1 teaspoon sugar
½ clove garlic


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.

Sauté the onion & garlic in butter. Mix the chopped cabbage, onion, garlic, the butter from the sautéeing, bread crumbs, egg yolks and 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 bundle 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 15650% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 629mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 3%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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