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1
Core cabbage and remove the outer leaves.
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2
Blanch these large outer leaves in boiling water for 5 minutes.
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3
Drain & set aside.
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4
Core the cabbage, cut into chunks, and put into a large pot.
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5
Pour the milk over the cabbage and simmer for 25 minutes or until the cabbage is tender.
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6
Saute the onion & garlic in butter.
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7
Mix the chopped cabbage, onion, garlic, the butter from the sauteeing, bread crumbs, egg yolks and the spices.
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8
Beat the egg whites until they are stiff but not dry, then fold them into the mixture.
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9
Spread the blanched cabbage leaves on a large cheese cloth.
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10
Be sure that they overlap and that the mixture will fit into the middle with plenty of room to spare.
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11
Heap the filling mixture in the center of the leaves.
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12
Fold the leaves up to cover the filling.
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13
Bring the corners of the cheese cloth together and tie them together with a cord.
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14
Place this bundle carefully into a colander, and place the colander into a deep pot over a few inches of water.
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15
Cover the pot so it seals.
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16
Bring the pot to a boil and boil for 45 minutes.
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17
Remove the bundle form the colander.
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18
Untie the cheese cloth, place a large palte over the cabbge bundle, invert, and remove the cheese cloth.
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19
Serve by cutting the souffle into wedges.
