Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SOURCE: TASTE----------------------------
1 lg Savoy cabbage 170 g Feta cheese, crumbled
2 tb Olive oil 2 Eggs, beaten
2 cl Garlic, crushed Sea salt and freshly ground
7 1/2 g Broken walnuts -black pepper

Take off the outside leaves of the cabbage (cut out and throw away the
thick spines) and blanch. Slice the rest of the cabbage and stir fry
in the olive oil and garlic for a moment, so that it is reduced in
bulk but still crunchy. Throw it into a bowl and add the walnuts,
feta cheese and beaten eggs, mix thoroughly and add seasoning.
Butter a souffle dish, line the bottom and sides with the cabbage
leaves and spoon in the walnut mixture. Cover with greaseproof
paper, place in a preheated oven 220C for 1/2 hour or until it has
risen. Take out and leave to settle for 5-10 mins, then unmould
while it is still warm and serve at once with porcini sauce (See
Recipe for Porcini Sauce).

Submitted By SHERREE JOHANSSON On 04-08-95

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