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Catholic Recipe: Cabbage Soufflé


  • 1 large head cabbage
  • 1/4 cup butter, melted
  • 2 eggs separated
  • 2 tablespoons milk
  • 2 tablespoons cream
  • salt, pepper


Serves: 6

Prep Time: 45 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: Austria


Food Categories (3)

Feasts (0)

Also Called: Krautauflauf


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