Nakiplayak Iz Kapusti Steamed Cabbage Souffle Recipes

NAKIPLAYAK IZ KAPUSTI - STEAMED CABBAGE SOUFFLE

Steps:

• *NOTE: Must have the outer leaves attached.
• **NOTE: Tvorog, a Russian cheese avalaible in Slavic groceries is what this is usually made with but the cottage cheese can substitute.
• Peel outer leaves from cabbage.
• Core cabbage.
• Blanch outer leaves in boiling water for 4-5 minutes.
• Set leaves aside after drining.
• Cut cabbage head into 1" chunks.
• Pour Milk/Half-&-Half into a large pot.
• Add cabbage, cover & simmer for 25-30 minutes.
• Drain cabbage & mince.
• When cabbage was cooking you must have saute'd onion in butter.
• Use a large bowl. In ti you mjust mix cabbage, onion, bread crumbs, seasonings, & egg yolks.
• Add butter from skillet used to cook onions.
• Beat egg whites until slightly stiff & then fold into mixture.
• Mix well.
• Place a clean cloth such as a dish towel on your table.
• Lay your blanched outer leaves on this cloth so that they overlap.
• Be sure to place them so that they can hold the mixture.
• Place mixture in center of these leaves.
• Very carefully roll up leaves so filling is in center.
• Fold ends of cylinder into center so the mixture is enveloped completely.
• Bring corners of towel together & tie with a string.
• Place this into a colander to retain shape.
• Place colander into a large pot with 3" - 4" of water.
• Seal lid onto pot tightly.
• Bring water to a boil & simmer cabbage for 45-50 minutes.
• Remove towel package from colander.
• Place on a table.
• Open package & place cabbage bundle on a large platter.
• Invert platter onto another platter.
• Remove towel & serve.

TUSHONAYA KAPUSTA (RUSSIAN-STYLE STEWED CABBAGE)

Steps:

• In a cast iron or ceramic pot, heat up the oil, and sautee the onions until soft and translucent. Don't brown them.
• Add the shredded cabbage, and on a medium heat, cook for 2-3 minutes, mixing well.
• Add the water, and reduce the heat to small-medium, and continue cooking the cabbage until it's soft, about 30-40 minutes. The cabbage will release it's own water, so you don't need to worry that it will be dried out. Mix every so often, just to be sure, and if it does get dry, go ahead and add just a bit of water more.
• When the cabbage is soft, mix in the drained saurkraut, and cook for 10minutes longer.
• Mix in the tomato paste, salt and pepper. The color should be orange. If you would like to add some dill, this is the time to do so.
• Cook for 5-10min longer, and taste for seasoning.
• Serve hot. Reheats very well in a microwave, and stays fresh in the fridge for 5-7days.

CABBAGE SOUFFLE

Steps:

• 1. Boil cabbage until tender, drain and cool. In another pan, heat canola oil, stir in flour and mix well with the chopped onions. Combine oil and flour mixture with drained cabbage, add salt and pepper to taste. Blend shredded cheese into cabbage mixture. Add beaten eggs,mix well and then place in a deep casserole dish and preheat oven and bake at 350 degrees covered for 30 minutes. Lift cover and sprinkle more cheese on top and brown slightly. Walla!