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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 md. head cabbage
1 tbsp. grated onion
1 tbsp. butter
1/4 cup soft bread crumbs
Salt and pepper
4 eggs, separated
2 tbsp. soft butter
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Directions:
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Quarter the cabbage; remove the core and the hard center ribs from the leaves. Shred the cabbage. Cook it, uncovered, in boiling water for about 8 to 10 minutes, or until just done but still slightly crisp.
Drain the cabbage, cool, squeeze dry, and then grind or chop it very finely. Cook the onion in the butter until tender. Add it to the cabbage along with the bread crumbs. Season to taste with salt and pepper and mix thoroughly.
Blend the egg yolks with the butter, and beat until light and creamy. Beat the egg whites until stiff and fold into the yolk mixture.
Combine this with the cabbage. Butter a large mold and coat it with fine bread crumbs. Fill the mold two-third full with the cabbage mixture, allowing room for expansion in steaming.
Cover and set the mold on a rack in a large kettle. Pour in boiling water to half the depth of the mold. Cover and steam it for 1 hour.
Unmold carefully on a hot platter, and serve with a mushroom or tomato sauce.
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Comments from olga
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Cabbage nakyplyak is delicate, tasty, elegant-looking; it is not at all difficult to make.
Source: Traditional Ukrainian Cookery
by S. STECHISHIN
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