Cabbage Souflee Pudding
Delight your taste buds with this elegant yet comforting Cabbage Soufflé Pudding, a savory twist on a classic soufflé that combines seasonal produce with rich, cheesy goodness. This recipe transforms humble green cabbage into a show-stopping dish by pairing it with a luscious cheddar-infused béchamel sauce and cloud-like whipped egg whites for an airy, golden soufflé. A hint of nutmeg adds warmth and depth, while a sprinkle of Parmesan creates a crisp, irresistible topping. Perfect as a centerpiece for brunch or a unique side dish for dinner, this oven-baked creation is both indulgent and nutrient-packed. With simple ingredients and thoughtful techniques, it’s a must-try for anyone who loves sophisticated comfort food.
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Recipe Information
Ingredients
- 500 grams green cabbage
- 50 grams butter
- 30 grams all-purpose flour
- 250 milliliters milk
- 100 grams cheddar cheese
- 4 large eggs
- 0.25 teaspoons nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoons oil or butter (for greasing)
Instructions
Preheat your oven to 190°C (375°F) and grease a medium-sized soufflé dish or baking dish with butter or oil. Sprinkle the greased surface with breadcrumbs and set aside.
Peel off any tough outer leaves of the cabbage, then finely chop the cabbage into small pieces. Steam or boil the cabbage in lightly salted water for about 5-7 minutes until tender. Drain well and allow to cool slightly.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour, cooking it for 1-2 minutes to form a roux.
Slowly pour in the milk while constantly whisking to avoid lumps. Continue to cook over medium heat until the mixture thickens into a smooth béchamel sauce.
Remove the saucepan from the heat and stir in the grated cheddar cheese until fully melted. Add the nutmeg, salt, and black pepper, and mix well. Set aside to slightly cool.
Separate the egg yolks and whites into two bowls. Beat the yolks lightly, then mix them into the cheese sauce.
In a large mixing bowl, whisk the egg whites until stiff peaks form.
Gently fold the cooked cabbage into the cheese sauce until well incorporated, then carefully fold this mixture into the beaten egg whites in three additions. Use a light hand to retain as much air as possible in the mixture.
Pour the soufflé mixture into the prepared baking dish, filling it about three-quarters full. Sprinkle the top with grated Parmesan cheese for a golden crust.
Bake in the preheated oven for 30-35 minutes, or until the soufflé has risen and turned golden brown. Avoid opening the oven door during baking to prevent deflation.
Once baked, serve the Cabbage Soufflé Pudding immediately for the best texture and flavor.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 4384 mg | 191% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 31.5 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1135 mg | 87% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1838 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
