Cabbage Kugel

  • Cooking and Prep: 1 h 20 m
  • Serves: 1
  • Contains:

After photographing this kugel, I took a sliver to taste. Not bad, I thought. But as the photo session continued I found myself going back again and again for “tastes.” Then I noticed that I wasn’t the only one sneaking pieces out of the pan. By the time we had finished photographing, the pan was cleaned to the bottom!

Ingredients (8)

Main ingredients

Start Cooking

For the kugel

  1. Preheat oven to 350°F. Coat one 9- x 13-inch or two 9-inch round pans with nonstick cooking spray.

  2. In a large skillet, heat oil. Sauté onions until light brown. Add cabbage. Cover the skillet and cook, stirring occasionally, until cabbage is wilted. Add salt, pepper, and sugar. Stir to combine.

  3. Remove from heat and add egg yolks, stirring rapidly while adding, so the eggs don’t curdle. Add potato starch.

  4. Using an electric mixer, beat egg whites until stiff. Fold into cabbage mixture.

  5. Pour into prepared pan(s). Bake for 50 minutes, or until golden.

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  • Malka

    Cabbage Kugel

    not separating eggs

    This sounds delicious and fairly non-potchke. I try to dirty as little equipment as possible during Pesach. Can it be made easier by sauteing the cabbage with the onions and not separating the eggs? Is it necessary to saute the onions? How would it work if all the ingredients were mixed together in a pan without precooking and then baked.?
    Posted by lewmm@bellsouth.net |March 31, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    Hi Malka! I've made similar recipes before, not this specific one, but I can try to help you out. You can saute the onions with the cabbage, but the cabbage cooks quicker than onions do, so your onions will likely be just past the translucent stage, not yet caramelized. For a deeper caramelized onion flavor, do the onions first then add the cabbage to the same pot (still only one pot dirty!) Additionally, if you don't separate the eggs, the taste won't be bad, but the texture will be affected. You won't get a taller, souffle-like texture, you'll get a denser, eggier texture. Again, not necessarily bad, it all comes down to your tastes. Regarding mixing the ingredients together before cooking: onions and cabbage both have a lot of water (90-95% is water, in fact!). If you don't cook the veggies first, the water that would have gotten released during the saute time will be released into your kugel-resulting in a watery product. You're also going to be missing out on the caramelized flavors that sauteing adds. So it's not advisable to skip this step. Enjoy! let us know what variations you ended up making, and how the end result turned out. Happy cooking!
    Posted by michalf|March 31, 2017
    0
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  • Malka

    Cabbage Kugel

    not separating eggs

    This sounds delicious and fairly non-potchke. I try to dirty as little equipment as possible during Pesach. Can it be made easier by sauteing the cabbage with the onions and not separating the eggs? Is it necessary to saute the onions? How would it work if all the ingredients were mixed together in a pan without precooking and then baked.?
    Posted by lewmm@bellsouth.net |March 31, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    Hi Malka! I've made similar recipes before, not this specific one, but I can try to help you out. You can saute the onions with the cabbage, but the cabbage cooks quicker than onions do, so your onions will likely be just past the translucent stage, not yet caramelized. For a deeper caramelized onion flavor, do the onions first then add the cabbage to the same pot (still only one pot dirty!) Additionally, if you don't separate the eggs, the taste won't be bad, but the texture will be affected. You won't get a taller, souffle-like texture, you'll get a denser, eggier texture. Again, not necessarily bad, it all comes down to your tastes. Regarding mixing the ingredients together before cooking: onions and cabbage both have a lot of water (90-95% is water, in fact!). If you don't cook the veggies first, the water that would have gotten released during the saute time will be released into your kugel-resulting in a watery product. You're also going to be missing out on the caramelized flavors that sauteing adds. So it's not advisable to skip this step. Enjoy! let us know what variations you ended up making, and how the end result turned out. Happy cooking!
    Posted by michalf|March 31, 2017
    0

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