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  Cabbage Carrot Kugel



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2 cups dry egg noodles
1 Tablespoon olive oil
1 onion, quartered and sliced
1/2 cabbage, chopped
3 carrots, grated
1 garlic clove
1 teaspoon salt, divided
2 cups chopped parsley
1 cup sour cream
2 cups cottage cheese
8 ounces cheese, grated (try a mixture of sharp white and smoked cheddars)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 Tablespoons olive oil
1 1/2 cups panko crumbs

Cook egg noodles for the minimum time recommended on the package. Drain noodles, rinse and set aside.
Heat a large covered pot over medium heat and add olive oil. Stir in onions until coated with oil.
Cover, lower heat and cook 10 minutes. Stir, cover and cook an additional 10 minutes.
Raise heat to medium and stir in cabbage.
Do not cover, but continue to cook, stirring occasionally, until largest pieces of cabbage begin to soften.
Add carrots, garlic and half the salt. Stir well, cover, lower heat and cook five minutes.
Remove from heat, stir in parsley and set aside to cool, uncovered.
May be prepared in advance to this point.
When ready to bake, preheat oven to 400 degrees. Oil a large baking pan.
In a large bowl, mix noodles and veggies with sour cream, cottage cheese, grated cheese, black pepper and nutmeg.
Taste and add remaining 1/2 teaspoon of salt, if desired.
Pour kugel mixture into oiled baking pan.
Use a large fork to evenly distribute mixture in pan, but do not smooth top.
Make topping by stirring 3 Tablespoons olive oil with panko crumbs.
Use a slotted spoon to sprinkle oiled crumbs uniformly over top of kugel mixture.
Place pan on cookie sheet and put in hot oven.
Reduce heat to 300 degrees and bake for one hour.
Let kugel rest for 5 minutes at room temperature before serving.
Serve hot. Kugel may be cut into squares or spooned from baking pan.
Cover and refrigerate leftovers.

Copyright © 2018 Stefanie Samara Hamblen