This simple dish gives a fresh spin to a classic Hanukkah favorite. Thin strips of cabbage and onion become soft and sweet, then mix with whole‑wheat noodles and a light egg‑yogurt blend. Bake it until golden, and you have a side or main that’s both hearty and healthy.
Active time: 25 minutes | Total time: 1 hour
Cabbage and Onion Noodle Kugel
Ingredients
- Cooking spray
- 6 oz (170 g) whole‑wheat egg noodles
- 1/4 cup (54 g) olive oil, divided
- 2 lb (900 g) green cabbage, thinly sliced
- 2 medium yellow onions, thinly sliced
- 3/4 cup (176 g) plain 0 % Greek yogurt
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 large eggs
- 1/2 cup (35 g) panko breadcrumbs
- 2 tbsp fresh parsley, chopped
- 2 garlic cloves, grated
Directions
- Heat the oven to 350°F (180°C). Lightly spray a 13‑by‑9‑inch baking pan.
- Cook the noodles as the package says, then drain.
- In a large pot or deep skillet, warm 2 tbsp oil over medium‑high heat. Add cabbage and onions, cover, and cook about 20 minutes, stirring now and then, until they are soft.
- In a big bowl, whisk yogurt, salt, pepper and eggs. Stir in the cooked noodles and the cabbage‑onion mix.
- Pour the mixture into the prepared pan.
- Mix panko, parsley, garlic and the remaining 2 tbsp oil in a small bowl. Sprinkle this topping over the casserole.
- Bake for roughly 30 minutes, until the center is set and the top is crisp.
Serves: 9 (about 1 cup each)
Nutrition per serving: 230 kcal, 11 g fat, 24 g carbs, 5 g fiber, 11 g protein. Also provides potassium, iron, vitamin A, vitamin C and calcium.