3 cups milk
1 tablespoon salt
2 egg whites
4 cups dry bread crumbs
1 teaspoon salt
2 1/4 teaspoons baking powder
1 cup evaporated milk
1 cup shredded cooked white cabbage
1/4 c. cardamom
1 1/2 tablespoons sugar
2 1/2 teaspoons celery salt
1/4 teaspoon garlic powder
2 eggs
2 tablespoon egg-soaked brown sugar
1 teaspoon onion powder, freshly ground
1/2 cup evaporated milk
In a medium bowl, combine water and salt. Combine flour, salt, egg whites, bread crumbs, salt, and baking powder; stir into wet mixture. Add evaporated milk and stir well until just blended.
Combine sliced cabbage, cardamom, and 1 1/2 tablespoons sugar; mix into dry ingredients. Pour into greased 8x12 pan. Sprinkle with white cabbage mixture.
Cover with plastic wrap and chill in refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease both sides of skillet.
In large bowl, beat egg whites with electric mixer on medium-low speed until silky-smooth. Beat in 1 1/4 cups evaporated milk, beating well after 2 minutes. Fold in cooked spaghetti. Spread evenly into 8x8 inch baking dish.
Bake in preheated oven.
Bake in preheated oven on 350 degrees for 10 min. Heat plastic wrap and bake 10 min. Remove lid and bake 45 min. Cool. Sprice with cardamom.