Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Finely shredded cabbage
2 ts Salt
1/3 c Butter or fat
1/2 c Boiling water
1 1/2 c Cubed white bread
1/3 c Potato flour
1/4 c Seedless white raisins
3/4 c Blanched almonds -- sliced
2 tb Sugar
4 Eggs

Cook the cabbage and salt in the butter or fat over low heat for 30
minutes, stirring frequently. Cool. Pour the water over the bread
and squeeze dry. Mash. Add the potatoflour, raisins, almonds and
sugar. Separate the eggs and add the yolks and cab the mixture. Turn
into a greased 2-quart casserole. Bake in a 350 degree oven for 40
minutes, or until set. Serves 6. Recipe Source: THE ART OF JEWISH
COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958
Recipe formatted

Recipe By : Jennie Grossinger - "The Art Of Jewish

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