Cabbage Kugel


Cabbage Kugel
From a Taste of Pesach
Serves: 20

  • 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

  1. Preheat oven to 350° F. Coat one 9×13-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.