CABBAGE AND APPLE KUGEL FOR PASSOVER
Found this in "Kosher Tasty Meals" Kadimah Toras-Moshe Cookbook. This dish is made with matzoh meal.
Provided by Oolala
Categories Apple
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put cabbage in boiling salted water(1/2 teaspoon per cup of water) and simmer until tender, about 25 minutes.
- Drain and run cold water over it to cool.
- With paper towels, squeeze dry by the handful and place in a mixing bowl. Add egg yolks, margarine, sugar, lemon juice, apples and salt.
- Stir in the matzoh meal.
- Beat the egg whites until stiff and fold into the cabbage mixture.
- Pour into a greased casserole.
- Place in a preheated oven at 350 degrees.
- Bake for 1 hour.
Nutrition Facts : Calories 288.7, Fat 16.7, SaturatedFat 3.6, Cholesterol 211.5, Sodium 427.2, Carbohydrate 27.5, Fiber 4.8, Sugar 14.9, Protein 9.6
COMFORTING CABBAGE APPLE KUGEL
This is a wonderful, mildly sweet kugel from Crescent Dragonwagon's cookbook, "The Passionate Vegetarian". The cabbage, slowly cooked, almost caramelizes. You can add ¾ tsp. cinnamon and/or ½ cup toasted chopped walnuts or almonds.
Provided by blucoat
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray a 2-quart casserole with cooking spray. Spray a large skillet (not nonstick) with cooking spray and heat the butter in it over medium heat. When the butter has melted, lower the heat slightly and add the cabbage. Cook, stirring often, over low-medium heat for about 20 minutes. Add the apple and cook for 5 minutes more. Sprinkle with 1 tablespoons of the sweetener and the salt, raise the heat very slightly, and cook for 10 minutes more, or until soft and slightly browned. Remove from the heat and let cool slightly.
- As the cabbage cooks, place the bread cubes in a heatproof bowl. Bring the water to a boil and pour it over the bread. Let stand until cool enough to handle, then squeeze the bread dry, discarding the water.
- Mash the soaked bread together with the potato starch, then mash in the egg yolks. Stir in the cooled cabbage, the remaining sweetener, and the raisins.
- Beat the egg whites until stiff and fold them into the cabbage-bread mixture. Spoon into the prepared casserole and bake for 40 minutes, or until set. Serve immediately.
Nutrition Facts : Calories 153.5, Fat 4.6, SaturatedFat 2, Cholesterol 110.8, Sodium 452.9, Carbohydrate 25.6, Fiber 2.5, Sugar 17.1, Protein 4.7
CLASSIC KUGEL (PASSOVER)
From a newspaper article called Crossing Delancy: Food and History by Judith Segal. This is what was printed before the recipe "Families which follow the tradition of not eating gebruks should substitute potato flour for the matzoh during passover. A potato kugel may be "parve," containing neither milk nor meat. If it is being prepared specifically for a meat meal, however, rendered chicken fat may replace the vegetable oil. Because poor families could not afford many eggs, the old-fashioned potato kugels were heavier, leaden, due to fewer eggs (a function of cost) and no baking powder. The new, modern, kugels are lighter, creamier, more custardy and souffle-like, the result of using more eggs and adding baking powder."
Provided by Oolala
Categories Potato
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes and grate them into ice water.
- If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
- Peel and grate the onion and set aside.
- Break the eggs separately and inspect for blood spots, discarding any spotted ones.
- Separate the yolks and whites and set aside.
- Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
- Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
- Add the grated onion to the bowl.
- Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
- Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
- Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
- Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
- Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.
Nutrition Facts : Calories 138.2, Fat 5.9, SaturatedFat 1, Cholesterol 52.9, Sodium 245.6, Carbohydrate 18.5, Fiber 1.6, Sugar 1.3, Protein 3.3
CABBAGE, ONION AND MILLET KUGEL
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn't hesitate to serve this as a main dish.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the cabbage with salt to taste and let it sit for 10 minutes
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low. Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes. Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes. Stir in the dill, taste and adjust salt, and add pepper to taste. Transfer to a large bowl
- In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon) and pepper and mix together. Scrape into the bowl with the cabbage. Add the millet and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
- Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams
GREEN CABBAGE AND APPLE SAUTé
This is a great combination of flavors! It is a healthy recipe that can be made ahead of time to save time. This recipe was crafted by Kurt Gutenbrunner, the chef at Manhattan's Wallsé and Cafe Sabarsky, who willingly offers his secret. MAKE AHEAD: The cabbage and apples can be refrigerated overnight.
Provided by NcMysteryShopper
Categories Apple
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
- In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 224.4, Fat 9.4, SaturatedFat 1.4, Sodium 44.3, Carbohydrate 28.4, Fiber 7.6, Sugar 18.1, Protein 3.4
MATZO APPLE KUGEL (PASSOVER)
This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled.
Provided by blucoat
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (175°C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Don't squeeze.
- To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a greased 2-quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
- Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.
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