1 large onion finely chopped
2 tablespoons of butter
1/3 cup of all-purpose flour
1 cup of milk
1 cup of cooked cabbage puree
4 eggs separated
Salt and white pepper to taste
1 large onion finely chopped
2 tablespoons of butter
1/3 cup of all-purpose flour
1 cup of milk
1 cup of cooked cabbage puree
4 eggs separated
Salt and white pepper to taste
Sauté the onion in butter until lightly golden
Add the flour
Mix well
Gradually add the milk, stirring constantly
Remove from heat the pot with the cabbage puree and egg whites, one by one
Mix well
Return to heat and cook until it releases from the bottom of the pan, always stirring
Remove from heat and let cool
Beat the egg whites until fluffy and add to the cabbage mixture
Mix carefully
Season to taste
Pour into a refrigerator-proof 17 cm diameter mold
Place in a preheated oven at 200°C for about 30 minutes or until it rises and browns on top
Serve immediately, warm
Serves 4-6
Total calories: 1,042.
