Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
The incredible flavor and textures combine to create the perfect balance for any meal. What began as a cauliflower experiment resulted in a new family favorite.
2 tablespoons oil
1 onion, chopped
2 potatoes, cubed
1 pound Beleaf Frozen Cauliflower Florets, defrosted and roughly chopped
3 ounces shredded white cabbage
2 teaspoons (parve) chicken soup mix
2 teaspoons dried dill, such as Pereg
salt, to taste
Pereg Black Pepper, to taste
6–8 cups water
In a pot, heat oil. Sauté onion, potatoes, and cauliflower for 15 minutes over a low flame.
Stir in the cabbage and sauté for five minutes.
Add remaining ingredients and stir well.
Bring to a boil, then lower flame and allow to simmer for one hour.
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation