Core cabbage and remove the outer leaves. blanch these large outer leaves in boiling water for 5 minutes. Drain & set aside.
Core the cabbage, cut into chunks, and put into a large pot. Pour the milk over the cabbage and simmer for 25 minutes or until the cabbage is tender.
Saute the onion & garlic in butter. Mix the chopped cabbage, onion, garlic, the butter from the sauteeing, bread crumbs, egg yolks and the spices.
Beat the egg whites until they are stiff but not dry, then fold them into the mixture. Spread the blanched cabbage leaves on a large cheese cloth. Be sure that they overlap and that the mixture will fit into the middle with plenty of room to spare.
Heap the filling mixture in the center of the leaves.
Fold the leaves up to cover the filling. Bring the corners of the cheese cloth together and tie them together with a cord. Place this bundle carefully into a colander, and place the colander into a deep pot over a few inches of water. Cover the pot so it seals.
Bring the pot to a boil and boil for 45 minutes.
Remove the bundle form the colander. Untie the cheese cloth, place a large palte over the cabbge bundle, invert, and remove the cheese cloth.
Serve by cutting the souffle into wedges.