Cabbage Kugel

Bruchy Duschinsky Bruchy Duschinsky
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My mother-in-law makes this for Yom Tov and it’s one of my favorites. Although cabbage is the main ingredient here, the kugel has an onion-leek flavor (don’t ask how, it just does). If you have picky eaters, skip telling them what’s inside and watch them gobble it up.

Yields. 2 deep loaf pans or 2 7-inch round pans

1h 10m 8
Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat, Sesame

Directions

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Place 1/2 cup oil into a pan. Over high heat, sauté the onions for eight to 10 minutes until browned. Add in the cabbage and sauté for another eight to 10 minutes until the cabbage is golden. Set aside and let cool.

  3. Combine the cabbage and onion mixture with the eggs, flour, water, soup mix, salt, and pepper. Mix well.

  4. Pour into three English cake (loaf) pans, or two 7-inch round pans, and sprinkle sesame seeds on top.

  5. Bake for 45 minutes to one hour until the top is crusty.

This recipe image was generated using AI.

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1 Comment

ms •
Marked as Question

Can you freeze this kugel?

Raquel Malul Kosher.com Team •
Reply to ms

Yes!