Cabbage souffle

Description

This recipe was posted on the website in 2008 by user Many called "Cabbage souffle", and is illustrated with me in the framework of "Coloring". Turned out tasty and quite satisfying. Prepared in half-size, but it seemed to me that the more cabbage, the it would be delicious. And yet, very appropriate in this dish seemed to me the grated cheese on top, that's just the house I had just melted, so in the oven he melts did not want).

Ingredients

Cabbage

1 kg
Chicken egg

3 piece
Butter

30 g
Bread crumbs

1 cup
Milk

1 l
Spices
Cheese

100 g
Sour cream

Cooking

Cabbage finely chop, add to the pot, pour the milk and cook until soft. I milk a little Podolia and added ground pepper blend. While cooking cabbage it is necessary to stir.

Crackers eggs with the yolks, beat the whites into foam and gently mix with breadcrumbs.

Ready cabbage to chop, I did it in blender. The author writes that the cabbage needs to cool, but I didn't do it at once, to hot, added butter to make it melt.

Then mince the cabbage to combine with the mass of the breadcrumbs, mix well, salt them a bit if necessary.

Then put in a greased form and bake about 25-30 min. I for 5-10 minutes until ready sprinkle grated cheese on top, but since I have already been fused, it is natural not melted and remained to lie "cucerescu".