1.   Place the dough in a clean bowl and cover with cling film.

2.   Return to a clean bowl and cover with damp towel or plastic wrap, or put the bowl inside a plastic bag.

3.   Gather the dough into a ball, dust with flour and place in a clean bowl.

4.   In a clean bowl, beat egg whites, tartar and salt at high speed until foamy.

5.   In a clean mixing bowl, whip the egg whites to soft peaks using an electric mixer with clean dry beaters.

6.   In a clean bowl, with a clean whip attachment, beat egg whites on high speed until foamy.

7.   In separate clean bowl with clean beaters, beat egg whites until stiff.

8.   Lightly oil bottom of clean bowl and roll dough in it to coat with oil.

9.   Lift the cabbage mixture from the bowl, leaving the liquid behind, and transfer the vegetables to a clean bowl.

10.   Lightly oil the bottom of a clean bowl, and roll dough into it to coat with oil.