Cabbage And Noodle Kugel Food

CABBAGE AND NOODLE KUGEL

Steps:

• In a very large, shallow pot, sautee the leeks/onions and cabbage in five tablespoons oil, for about 45 minutes over a low flame. Sprinkle in the sugar half way through cooking, and mix so that it all caramelizes evenly.
• Preheat oven to 450 degrees Fahrenheit.
• Heat a pot of boiling water. Cook the noodles for about five minutes. Strain and rinse under cold water, and immediately toss with one teaspoon of oil to prevent noodles from sticking together.
• In a large bowl, place the eggs, yolk, sugar, bread crumbs, oil, salt and white pepper. Mix, then add noodles and sauteed cabbage and leek (and apples if using).
• Grease two nine-inch pans or 12 cupcake tins (you may need more). Pour in the noodle mixture. Bake for 15 minutes, then reduce temperature to 350 degrees Fahrenheit, and bake 30 minutes more for muffins, or 45 minutes for nine-inch rounds.

CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

CABBAGE AND NOODLES

Steps:

• Melt butter and olive oil in pan over med high heat.
• Saute onions till golden brown, 5-10 minutes.
• Add cabbage cook till soft, 15 minutes.
• Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
• Cook 2 minutes and serve.

CINNAMON NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch 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.
• Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
• Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
• Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
• Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

CABBAGE AND APPLE KUGEL FOR PASSOVER

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.