PESACH CABBAGE KUGEL

From the Southern test kitchens of the UTJ, here is another recipe from Chef Andrea:

Pesach Cabbage Kugel
• 3 lbs cabbage shredded
• 6 eggs separated
• 6 Tbsp melted margarine
• 1/2 tsp salt
• 2 Tbsp sugar
• 1 Tbsp lemon juice
• 1/2 cup matzo meal
Boil cabbage for 25 minutes and drain. Add egg yolks, margarine,, salt, sugar amd lemon juice. Mix matzo meal with beaten egg whites and fold into cabbage mixture. Bake at 350 degrees in a greased pan until brown.

Posted on March 24, 2009 at 12:05 am by Rabbi Jeffrey Rappoport · Permalink
In: Passover, Uncategorized

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