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.

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Separate the egg yolks and whites into two bowls. Beat the yolks lightly, then mix them into the cheese sauce.

Step 7

In a large mixing bowl, whisk the egg whites until stiff peaks form.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Once baked, serve the Cabbage Soufflé Pudding immediately for the best texture and flavor.

Nutrition Facts

Serving size	(1185.2g)

Amount per serving	% Daily Value*
Calories	1566.5

Total Fat 100.2g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 965.8mg	0%
Sodium 4383.7mg	0%
Total Carbohydrate 97.2g	0%
Dietary Fiber 14.6g	0%
Total Sugars 31.5g
Protein 69.3g	0%

Vitamin D 285.4IU	0%
Calcium 1134.6mg	0%
Iron 8.8mg	0%
Potassium 1838.3mg	0%

*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.

Source of Calories

Fat: 57.5%

Protein: 17.7%

Carbs: 24.8%