Tuesday, May 6, 2014

Cabbage Kugel

I made some unique and fabulous dishes over the Passover holiday.  I had no time to post them, at that time , but now I would like to share them with you.  They can be made all year and certainly flour can be subbed in for potato starch.   

It is amazing how good the food is considering our limitations.  There are some different customs amongst groups of Jews and ours is not to use rice, beans, peas and corn along with any of our usual flour.  Sephardic Jew use these.

Some of us don't wet matzah which means no matzah balls.  I know there are some who make these with potato starch.  I tried one year and we did not like them.  The truth is we eat kneidlach (matzah balls) throughout the year so we don't miss them for a week.

My kitchen is filled with fresh fruit and vegetables.   It seems like we peel and chop for the entire week.  Fortunately, I have a food processor which does make a major difference in the work load.  We so get some good mulch at this time.

I think, we don't realize just  how much produce that is accessible to us for most of the year.  When we really need it (Pesach) there is an abundance and food is not boring.  While, I am not a big fan of kugels during the year, I make many on the holiday.  I also do a lot of layering to make prettier dishes.  For example, there is a three layer gefilte fish loaf that is a beauty.  I did not make it this year but when I have, it has been a great success.

When I said, I was making this cabbage kugel, there were a few moans and groans but happily, everyone more than liked it.  It had such a nice texture and taste.  It did not have a real cabbage flavor.  Perhaps the little bit of sugar did the truck.  




Cabbage Kugel (Passover or all year) adapted from Culinary Kosher

Ingredients:
1 bag shredded cabbage
1 carrot, shredded
2 onions, diced
1/2 teaspoon salt
1 shake pepper
1 teaspoon sugar
3 eggs, slightly beaten (the original recipe used 6 egg whites.  I don't like the dishes that light.  I want something more authentic (year-round food).
1/4 cup olive oil
1/4 cup potato starch (Feel free to use AP or Gluten-free flour.)
Method:

Saute the onion and carrots together with the cabbage.

Add the salt, sugar, and pepper. Beat the egg  the oil and potato starch.

 Add the cabbage mixture and mix well.  

Pour into 9x13 pan and bake at 350 for about 50 minutes.

Eat and enjoy.


Linked to   Waste Not Want Not Wednesday     You're Going to Love It Tuesday

5 comments:

  1. This looks great! I'll have to give this a try sometime. I found this at Waste Not Want Not - thanks for sharing!

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  2. I never knew you could make a cabbage kugel! It sounds phenomenal!,,,

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  3. This looks like good comfort food.

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  4. Yum! I love cabbage dishes, I always joke that my husband has no idea how much cabbage he eats because I slip it into everything ;) Thanks for sharing this on Waste Not Want Not Wednesday, I'm featuring it this week.

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  5. I was very excited to make this tonight. You did not say how big the bag was for the cabbage. I bought one bag of about 10 oz. With everything, it barely covered the bottom of the 9x13 pan. It also tasted like it lacked a little more seasoning. Any thoughts? Thank you in advance.

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