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.
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
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
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
APPLE NOODLE KUGEL
This is easy to make and can be used as a side dish or a dessert. It's great reheated, too.
Provided by SCENT4U
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 2-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
- Stir melted butter and noodles in a large bowl.
- Mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.
- Beat egg whites in a large bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Fold egg whites into noodle mixture; pour into prepared baking dish.
- Bake in the preheated oven until browned, about 40 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 56.8 g, Cholesterol 100.9 mg, Fat 6.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 2.8 g, Sodium 53.8 mg, Sugar 34.1 g
APPLE KUGEL, PASSOVER
This comes from a 1963 cookbook published by a local chapter of B'nai B'rith Women. This is a divine sweet kugel, worthy of making through the year and not just at Passover.
Provided by Susiecat too
Categories Apple
Time 55m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Grate apples into fine shreds.
- Beat egg yolks with sugar until light in color. Add lemon juice and apples and matzo meal. Mix in raisins.
- Beat egg whites until stiff and dry, fold into apple mixture.
- Pour into greased 1 1/2 quart casserole dish (8- or 9-inch square).
- Bake 350 F for 40 minutes.
Nutrition Facts : Calories 174.1, Fat 2.5, SaturatedFat 0.7, Cholesterol 94, Sodium 34.8, Carbohydrate 36.1, Fiber 2.8, Sugar 25.9, Protein 3.9
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