Adapted from Full-On Irish by Kevin Dundon
~from Savoring Time in the Kitchen
Fills 6-7 (1/2 cup fluid measure/6 oz) ramekins
1/2 Stick (50g) of butter (softened)
2 oz (50g) dry breadcrumbs (I used whole wheat)
2 oz (50g) ground walnuts
5 oz (142g) smoked cheddar cheese
2 egg yolks, lightly beaten
4 oz (100g) Savoy cabbage, thick stalks removed and finely shredded or chopped
4 oz (100g) cooked and peeled potato such as Russet, cooled and grated (I used a potato ricer)
5 egg whites
For the Béchamel Sauce:
1 stick (100g) butter
1 cup (100g) all purpose flour
1-1/3 cups (300ml) milk
Salt and freshly ground pepper to taste
Broccoli Sprouts for garnish (optional)
Preheat the oven to 375F. Grease 6 ramekins with enough of the softened butter to thoroughly coat the ramekins. Mix the breadcrumbs and ground walnuts together and lightly coat the buttered ramekins. Set aside. (Note: If you decide to grind your own walnuts, as I did, I advise putting the bread crumbs in the processor along with the walnuts to keep the walnuts from clumping together).
To make the Béchamel sauce, melt the butter in a saucepan over medium-high heat. Slowly add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring constantly. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until thickened and smooth. Stir the grated cheese into the sauce until melted, then remove from the heat and allow to cool about 5 minutes. Season to taste and then mix in the egg yolks while stirring quickly (you don't want the eggs to curdle), until fully incorporated.
Heat the remaining butter (1 tablespoon or so) in a frying pan. Add the shredded cabbage and potato and cook over low heat for about 5 minutes, tossing occasionally. Fold into the the thickened Béchamel sauce and then transfer the mixture to a large metal bowl.
Beat the egg whites in a separate bowl until they form soft peaks, then carefully fold the egg whites into the cabbage mixture. Divide among the prepared ramekins and gently tap each one on the counter to remove any air bubbles. Arrange on a baking sheet and bake for about 20-30 minutes or until well risen and golden. This will vary according to your oven so watch carefully.
Serve the souffles garnished with broccoli sprouts, if desired.
I reheated these the next day and they still tasted great, although without the grand puff that you get right out of the oven.