Cabbage soufflé: it will rise to lofty and flavorful heights!
published on 11 November, 2019 at 13:29
Try this simple step-by-step recipe and conquer a classic!
50g butter (softened)
50g breadcrumbs (I used whole wheat)
50g ground walnuts
140g smoked cheddar cheese
2 egg yolks, slightly beaten
100g Savoy cabbage, thick stems removed and finely chopped
100g cooked potatoes, grated
5 egg whites
For béchamel sauce:
100g purpose flour
- Preheat oven to 375F.
- Grease 6 molds with enough softened butter to coat them thoroughly. Combine breadcrumbs and ground walnuts and lightly coat with butter.
- For the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour slowly and cook for 1 minute, stirring constantly. Add milk gradually, stirring constantly. Bring to a boil, then reduce heat and cook for 2-3 minutes, stirring constantly, until it thickens and becomes smooth. Stir the grated cheese in the sauce until it melts, then remove from heat and let it cool for about 5 minutes. Season to taste, and then mix with egg yolk, stirring quickly
- Heat the remaining oil in a pan. Add grated cabbage and potatoes and simmer for about 5 minutes, tossing from time to time. Fold in a thickened béchamel sauce and then transfer the mixture to a large metal bowl.
- Beat the egg whites in a separate bowl until they form soft peaks, then carefully lay the egg whites in a cabbage mixture. Separate the cooked molds and gently tap on each of them to remove air bubbles. Put on a baking sheet and bake for 20-30 minutes at 375F/190C.
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