Recipe by Yeshiva Me'on HaTorah

Cabbage Kugel

Cabbage Kugel add or remove this to/from your favorites
Parve Parve
Medium Medium
10 Servings


- Egg

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!


Main ingredients

  • 2 tablespoons oil

  • 3 onions, diced

  • 2 bags (1 pound) shredded green cabbage

  • 1 tablespoon salt

  • 1/2 teaspoon pepper


For the kugel


Preheat oven to 350 degrees Fahrenheit. Coat one nine- x 13-inch or two 9-inch round pans with nonstick cooking spray.


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.


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


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


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

Cabbage Kugel

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Shoshana C
Shoshana C
3 years ago

How many servings? HI, I made this and it was delicious. Can you please tell me how many servings are in the recipe, so I can calculate accordingly.
It says 1 seving but I don’t think that’s accurate.

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Reply to  Shoshana C
3 years ago

Approx 10 for serving size!

6 years ago

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.?

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Reply to  Malka
6 years ago

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!

2 years ago

The recipe didn’t prepare me for a few things that occurred while I made this dish. First of all, my local grocery store doesn’t really carry cabbage in bags, so I bought and used a whole head of cabbage, and it was unclear to me whether the measurement listed was supposed to be a pound total or a pound per bag, meaning two pounds. Based on the proportions of everything else, I just opted to use the whole head of cabbage, minus trimmings from the core, which probably amounted to more like 2 pounds. (I tried just 1 pound’s worth at first, but it didn’t seem like enough cabbage proportional to the onions, so I just added all of it.) And secondly, this recipe didn’t prepare me for how much liquid would be present in the pan after I sautéed the cabbage with the onions to get it wilted. Cabbage has a high moisture content. There was probably, to my estimation, what looked like maybe a cup of liquid in the pan. I did my best to leave as much of it behind as I could when I transferred it to a bowl, but the liquid I left behind amounted to probably 1/3 cup or so. With all that liquid, I ended up needing to add extra potato starch (at least a couple tablespoons) to try to balance out the mixture that went into the oven. As it is, it came out a bit flatter and less fluffy than I would have liked, likely in large part due to that liquid. It would have been helpful to know if I should have maybe strained the mixture before adding the eggs and starch, which I’m guessing in retrospect would have helped. The flavor when it came out tasted pretty good, but I feel like maybe it could have had less sugar and maybe some different spices/herbs to round it out better. I don’t know if this was worth all the time/effort I spent in making it, so I’m not sure whether I’d make it again (if I did, I would adjust seasoning and strain the cabbage-onion mixture), but it was interesting to experience a cabbage kugel.