Steaming souffle

Not many people's health allows them to eat fried. But there are many recipes where frying is replaced by steaming. Believe me, it's not so bad, your imagination paints you a terrible bland taste and a rubbery consistency of such food. It's not true! The only hitch can only be if you don't have a steamer. But it can also be replaced. The simplest thing is a saucepan with water, into which a sieve or grate is inserted and tightly closed with a lid. You can fix a cloth on a saucepan, put food on it, put a plate on top and close the lid tightly.
Steaming souffle does not require a lot of effort, a blender will completely cope. Lean pork, cabbage and onions are put in a blender. Finely chop, then add eggs and sour cream, salt and whisk everything. We put it in a mold and in a steamer. We cook until our mass hardens. It's about 30 minutes. If you have a plastic mold, then there are no problems with pulling out the souffle, and if it is ceramic, then you will have to wait for cooling.
Children can cook such a souffle from chicken, pork is somewhat difficult for children's stomachs to digest.