I will confess that until now I was unfamiliar with kugel. It is a baked Jewish dish, somewhat like a casserole or pudding, made with noodles and eggs and sometimes potatoes. There are endless variations with different vegetables, seasonings and sweeteners — sometimes nuts or dried fruit and cinnamon are included. Depending on how sweet they are, they can be served as a side, for dessert or for breakfast or brunch. These savory and slightly sweet cabbage and leek snack-size kugels make for an excellent breakfast.
The recipe is adapted from Cooking Inspired by Estee Kafra. I received a copy for possible review and this is one of the first recipes I tried because it was new to me. I don't often eat eggs, but I was intrigued. My husband does happen to enjoy eggs, so these were a perfect breakfast for him. I must say, I enjoyed them too. Crispy on the outside and soft and creamy inside, they really are rather easy to make and certainly an economical dish. They are also very portable, making them an ideal choice for gatherings.
|Cabbage and Egg Noodle Kugel|
|Recipe by Lisa Turner|
Adapted from Cooking Inspired
Published on August 29, 2014
Savory and slightly sweet, snack-size cabbage and leek versions of a traditional Jewish baked noodle pudding — great for snacks or breakfast, or even for a dinner side
I'm sharing this with Jacqueline's Bookmarked recipes and Haffa's Back to School Lunch Ideas.
Other cabbage dishes you may enjoy:
Chopped Cabbage with a Crumbly Chana Dal Sauce
Whole Cabbage Stuffed with Coleslaw
Red Cabbage with Blueberries and Mushrooms
On the top of the reading stack: Short stories by Dostoevsky
Audio Accompaniment: silence