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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
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Recipe By : Jennie Grossinger - "The Art Of Jewish
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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