Ukranian Steamed Cabbage Soufflé

Накипляк из капусты

Preparation info
  • 8

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

A festive, delicious way with cabbage.


  • 1 head of white cabbage (about 2 pounds), with large outer leaves intact
  • ¾


Core the cabbage and peel off the large outer leaves. Blanch them in boiling water for 5 minutes to soften. Drain and set aside.

Cut the rest of the cabbage into chunks and place the chunks in a large pan. Pour the milk over the cabbage and simmer, covered, for about 30 minutes, or until tender. Drain the cabbage and chop finely.

Meanwhile, sauté the chopped onion in the butter.