Cabbage Souffle Recipe

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Instructions
  1. Shred coarsely a solid, well blanched head of cabbage and cook in an abundance of salted water until tender.
  2. Drain and place in a buttered dish in layers, with a slight sprinkling of grated cheese between.
  3. To two tablespoons each of butter and flour, add a cup of rich milk, two beaten egg yolks and a saltspoon each of salt and mustard, stirring over the fire until it boils; then add the beaten whites of the eggs.
  4. Pour this over the cabbage and bake half an hour.

 




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