Kugel

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I love all your emails and I get lots of them! Keep them coming. Many of you have been requesting more kugel recipes for Passover. So here are 3 Kugel recipes that you will enjoy. The Cabbage and Broccoli Kugel can be frozen and defrosted in the refrigerator then warmed in a low oven. The carrot torte is best made and stored in the refrigerator until ready to serve. All can be made a day or two ahead of time.

Cabbage Kugel
 
From a Taste of Pesach
Serves: 20
Ingredients
  • 2 tablespoons oil
  • 3 onions, diced
  • 2 (1 pound) bags shredded green cabbage
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • ¼ cup sugar, or to taste
  • 6 eggs, separated
  • ⅓ cup potato starch
Instructions
  1. Preheat oven to 350° F. Coat one 9x13-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.

 
Broccoli Kugel
 
Serves: 8
Ingredients
  • 1 XL bag broccoli florets
  • ½ cup water
  • 3 tablespoons mayonnaise
  • 1 heaping tablespoon onion powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • 3 tablespoons potato starch or matza meal
  • 1 egg
  • Crispy onions, toasted farfel or chopped nuts, for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large sauté pan, heat broccoli and water. Cook until broccoli is soft enough to mash, about 15 minutes.
  3. Mash broccoli with a fork leaving some small chunks, but not large pieces. Mix in mayonnaise, onion powder, garlic powder, salt, potato starch and egg until thoroughly blended.
  4. Spray a 9-inch round cake pan, spring form or glass 9 x 9 inch baking dish. Spread broccoli mixture into pan. Top with crispy onions, toasted farfel or nuts or omit.
  5. Bake for 30 minutes.
  6. Note: This can be done with cauliflower too or a mixture of cauliflower and broccoli, or doubled and made in two layers. If you make it in two layers, make the mixture with broccoli then repeat and make it with cauliflower. Pour broccoli into pan, and then top with cauliflower. It will need to bake for 40 minutes.

Carrot Torte
 
This is sweet, delicious, and beautiful
Serves: 8-10
Ingredients
  • 7 eggs
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Grated zest and juice of 1 lemon
  • 5 large carrots, peeled and grated (about 2 ½ cups)
  • 1 ½ cups ground almonds or other ground nuts
Instructions
  1. Preheat oven to 350 degrees and grease a 9-inch spring form pan.
  2. Separate FIVE of the eggs. In a mixer, beat the FIVE yolks with the 2 remaining whole eggs, sugar, cinnamon, salt, vanilla and lemon zest and juice. Mix in carrots and ground nuts.
  3. Clean the mixer and with clean, dry beater, beat the egg whites until stiff. Gently fold into the carrot mixture. Pour into prepared pan, and bake for 50 minutes or until a tester comes out clean. Cool before unmolding.

 

Comments

  1. Carol Fran says

    Cabbage Kugel recipe says 3 onions, diced. Approximately how much is that in cups or weight?

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