Core cabbage and remove the outer leaves. Blanch these large outer leaves
in boiling water for 5 minutes. Drain & set aside. Core the cabbage, cut into
chunks, and put into a large pot. Pour the milk over the cabbage and simmer
for 25 minutes or until the cabbage is tender. Sauté the onion & garlic
in butter. Mix the chopped cabbage, the onion & garlic, the butter from the
sautéing, bread crumbs, egg yolks, & the spices. Beat the egg whites
until they are stiff but not dry, then fold them into the mixture. Spread
the blanched cabbage leaves on a large cheese cloth. Be sure that they overlap
and that the mixture will fit into the middle with plenty of room to spare.
Heap the filling mixture in the center of the leaves. Fold the leaves up to
cover the filling. Bring the corners of the cheese cloth together and tie
them together with a cord. Place this bundle carefully into a colander, and
place the colander into a deep pot over a few inches of water. Cover the pot
so it seals Bring the pot to a boil and boil for 45 minutes. Remove the bundle
from the colander. Untie the cheese cloth, place a large plate over the cabbage
bundle, invert, and remove the cheese cloth. Serve by cutting the soufflé
into wedges.
