Catholic Recipe: Cabbage Soufflé
Also Called: Krautauflauf
DIRECTIONS
Wash cabbage; boil until tender in salted water in saucepan. Remove cabbage from water; drain. Chop cabbage very fine. Combine butter with chopped cabbage, egg yolks, milk, cream. Beat egg whites until soft peaks form. Add pinch salt, pepper. Fold beaten egg whites into cabbage mixture. Butter soufflé dish. Pour cabbage mixture into dish. Bake 20 minutes at 375°. Yield, 6 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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