Cabbage souflee Pudding

• 3 lbs green cabbage
• 3 apples, peeled, cored, and coarsely chopped
• 1 cup raisins
• 23 cup hot orange juice
• 1 tablespoon lemon juice
• 14 cup unsweetened apple juice concentrate (frozen)
• 13 cup broth (vegetable)
• 12 cup matzo meal
• 1 teaspoon cinnamon
• 8 egg whites
• 18 teaspoon cream of tartar
• 12 teaspoon salt
• cinnamon
• nutmeg

1. Rinse cabbage, core and shred coarsely like wide noodles.
2. Cover with boiling water, add salt and bring to a boil.
3. Simmer until tender, about 20-25 minutes.
4. Drain well and spread out to cool on a baking sheet.
5. Squeeze dry, by handfuls, and place in a large mixing bowl.
6. Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently.
7. Sprinkle matzo meal and cinnamon over the cabbage mixture and combine.
8. Beat egg whites & cream of tartar in a separate bowl until stiff (holds a peak).
9. Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray.
10. Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree F preheated oven.

green cabbage, apples, raisins, orange juice, lemon juice, apple juice concentrate, broth, matzo meal, cinnamon, egg whites, cream of tartar, salt, cinnamon, nutmeg

Taken from www.food.com/recipe/cabbage-souflee-pudding-293529 (may not work)