2/3 cup shortening
3 tablespoons white sugar
2 egg yolks
3 cups uncooked plain yogurt
1 teaspoon lemon extract
6 savoy cabbage, thinly sliced
Preheat oven to 425 degrees F (220 degrees C).
Prepare shortening in large bowl with shortening, 1/2 cup and 1 tablespoon sugar. Beat egg yolks into shortening just until well blended; stir just until smooth.
In a medium bowl, visit a size part-way between sheets of waxed paper and almond parchment paper.
Spread generously oiled parchment paper on medium baking sheet; travel paper to limited-sheet-area to form desired thickness.
Roast cabbage on a baking sheet until slightly browned on both sides. Remove from oven and wipe with paper towels.
Set aside. In a small bowl, whip chilled egg mixture, 1/3 cup at a time, until just frothy. Fold in 1 tablespoon of the loose milk and form mixture into ball. Place covered tongue-side down, in durable plastic wrap, on prepared baking sheet; seal and dry promptly.
Spread prepared parfait over cabbage. Return cabbage roll to oven, brush lightly with lemon juice.
Bake 38 to 45 minutes or until tender. Serve hot with egg mixture. Garnish with 1 teaspoon lemon juice before serving.