Cabbage "souflee" Pudding

Name: Cabbage "souflee" Pudding
Ingredients: 3 lbs green cabbage; 3 apples, peeled, cored, and coarsely chopped; 1 cup raisins; 23 cup hot orange juice; 1 tablespoon lemon juice; 14 cup unsweetened apple juice concentrate (frozen); 13 cup broth (vegetable); 12 cup matzo meal; 1 teaspoon cinnamon; 8 egg whites; 18 teaspoon cream of tartar; 12 teaspoon salt; cinnamon; nutmeg

14 ingredients

10 steps

Ingredients

3 lbs green cabbage
3 apples, peeled, cored, and coarsely chopped
1 cup raisins
23 cup hot orange juice
1 tablespoon lemon juice
14 cup unsweetened apple juice concentrate (frozen)
13 cup broth (vegetable)
12 cup matzo meal
1 teaspoon cinnamon
8 egg whites
18 teaspoon cream of tartar
12 teaspoon salt
cinnamon
nutmeg

Directions

1

Rinse cabbage, core and shred coarsely like wide noodles.
2

Cover with boiling water, add salt and bring to a boil.
3

Simmer until tender, about 20-25 minutes.
4

Drain well and spread out to cool on a baking sheet.
5

Squeeze dry, by handfuls, and place in a large mixing bowl.
6

Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently.
7

Sprinkle matzo meal and cinnamon over the cabbage mixture and combine.
8

Beat egg whites & cream of tartar in a separate bowl until stiff (holds a peak).
9

Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray.
10

Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree F preheated oven.