Source: Adapted from Deliciously Low, by Harriet Roth

Yield: (8) 1 cup servings

Rinse cabbage, core and shred coarsely like wide noodles. Cover with boiling water, add salt and bring to a boil. Simmer until tender, about 20-25 minutes. Drain well and spread out to cool on a baking sheet. Squeeze dry, by handfuls, and place in a large mixing bowl.

Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently.

Sprinkle matzo meal and cinnamon over the cabbage mixture and combine. Beat egg whites and cream of tartar in a separate bowl until stiff (holds a peak). Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray.

Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree F preheated oven.

NOTE: Here's a recipe that has become a Passover staple in my house. It tastes remarkably like a noodle kugel. People won't believe it hasn't got any noodles.