naky pliak



  • A cabbage soufflé considered to be a good test of a Ukrainian cook. It is made from shredded cabbage which has been lightly salted and pressed, then covered in boiling water and left for 3 to 4 days to partially ferment. The drained, rinsed and dried cabbage is mixed into an onion-, garlic- and milk-based roux sauce, flavoured with cheese, thickened with egg yolks and lightened by folding in stiffly beaten egg whites (cabbage to eggs 2:1), placed in a buttered soufflé dish, dotted with butter sprinkled with breadcrumbs and baked at 190°C.