Nakiplayak Iz Kapusti - Steamed Cabbage Souffle

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“Wonderful cabbage, egg & cheese dish popular in Ukraine & Russia. Time consuming to make but well worth the effort.”
1hr 40mins
1 souffle

Ingredients Nutrition


  1. *NOTE: Must have the outer leaves attached.
  2. **NOTE: Tvorog, a Russian cheese avalaible in Slavic groceries is what this is usually made with but the cottage cheese can substitute.
  3. Peel outer leaves from cabbage.
  4. Core cabbage.
  5. Blanch outer leaves in boiling water for 4-5 minutes.
  6. Set leaves aside after drining.
  7. Cut cabbage head into 1" chunks.
  8. Pour Milk/Half-&-Half into a large pot.
  9. Add cabbage, cover & simmer for 25-30 minutes.
  10. Drain cabbage & mince.
  11. When cabbage was cooking you must have saute'd onion in butter.
  12. Use a large bowl. In ti you mjust mix cabbage, onion, bread crumbs, seasonings, & egg yolks.
  13. Add butter from skillet used to cook onions.
  14. Beat egg whites until slightly stiff & then fold into mixture.
  15. Mix well.
  16. Place a clean cloth such as a dish towel on your table.
  17. Lay your blanched outer leaves on this cloth so that they overlap.
  18. Be sure to place them so that they can hold the mixture.
  19. Place mixture in center of these leaves.
  20. Very carefully roll up leaves so filling is in center.
  21. Fold ends of cylinder into center so the mixture is enveloped completely.
  22. Bring corners of towel together & tie with a string.
  23. Place this into a colander to retain shape.
  24. Place colander into a large pot with 3" - 4" of water.
  25. Seal lid onto pot tightly.
  26. Bring water to a boil & simmer cabbage for 45-50 minutes.
  27. Remove towel package from colander.
  28. Place on a table.
  29. Open package & place cabbage bundle on a large platter.
  30. Invert platter onto another platter.
  31. Remove towel & serve.

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