Cabbage Pudding
Cabbage, carrot, and green onion provide fiber and moisture, while egg and milk bind the vegetables into a tender pudding. Long baking in a water bath makes the dish soft, aromatic, and hot.
Remove four large leaves from the cabbage (400 g) and set them aside. Shred the remaining cabbage, slice the green onion (150 g), and grate the carrot (150 g). Blanch the vegetables one at a time in boiling water, then drain them well.
Whisk the egg (50 g) and egg white (30 g) with the milk (200 g), onion (30 g), dill (10 g), parsley (10 g), table salt (3 g), and black pepper (1 g).
Grease a dish with butter (30 g), line it with the cabbage leaves so they overhang the edge, and layer in the vegetables, pouring the milk-and-egg mixture over each layer. Fold the leaves over the filling and cover the dish with foil.
Place the dish in a tray of hot water and bake at 220°C for about 1.5 hours. If the water boils too vigorously, reduce the temperature to 180°C. Leave the pudding in the dish for 15 minutes before serving.
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