Cabbage Soufflé

Name: Cabbage Soufflé - Dorli F.
Ingredients: 800g white cabbage; 100g butter; one tablespoon of flour; 25g cheese; 100ml sour cream; 3 eggs; 20g breadcrumbs; salt

Salad - Cabbage Soufflé by Dorli F. - Recipia

To prepare a delicious and hearty cabbage soufflé, start by cleaning the cabbage. Choose a fresh, medium-sized cabbage that is firm and free of blemishes. Once cleaned, wash the cabbage under cold running water to remove dirt and impurities. In a large pot, add enough water to cover the cabbage and bring it to a boil. Add a teaspoon of salt to the water to enhance the flavor of the vegetable. Boil the cabbage for about 10-15 minutes until it becomes slightly soft but not too mushy. After boiling, remove the cabbage from the water and let it drain in a colander. When it is cool enough to handle, finely chop the cabbage, transforming it into a noodle-like texture. An important step is to squeeze the chopped cabbage. Place the chopped cabbage in a clean towel and squeeze it well with your hands to remove excess water. This will help the soufflé not to be too wet. In a separate bowl, prepare the heat-resistant mold. Grease it generously with butter, making sure to cover all corners, then line it with breadcrumbs to achieve a crispy crust. Separate the egg whites from the yolks. In another bowl, mix 75g of softened butter with 75g of flour until you achieve a smooth mixture. Add 75ml of sour cream, stirring continuously. Incorporate the grated cheese, a pinch of salt, and the three yolks, mixing well to obtain a uniform paste. Finally, add the chopped cabbage, mixing with a spatula to distribute it evenly in the mixture. In another bowl, beat the egg whites until stiff peaks form. Gradually add them to the cabbage mixture, folding gently from the bottom up to keep the composition airy. Carefully pour the mixture into the prepared mold. In a small bowl, combine the remaining butter with the sour cream and pour this mixture over the soufflé. Sprinkle the remaining breadcrumbs on top for a golden and crispy crust. Preheat the oven to 180 degrees Celsius. Bake the soufflé for 20 minutes or until it is well browned and fluffy. Finally, let it rest for a few minutes before serving, to make it easier to portion. This cabbage soufflé is not only an excellent choice for lunch or dinner but also a delicious way to include vegetables in your diet, combining them with rich flavors and varied textures. Enjoy it warm, alongside a fresh salad!