Page 146 - 15-22 Sept 5 2018

Cabbage And

Noodle Kugel

Yom tov

INGREDIENTS Bulletin
DIRECTIONS
5 Tbsp oil ,Q D YHU\ ODUJH VKDOORZ SRW VDXWH WKH
1 lb shredded green cabbage leeks/onions and cabbage in 5 Tbsp oil,
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1 tsp sugar 6SULQNOH LQ WKH VXJDU KDOI ZD\ WKURXJK
R] SDFNDJH HJJ QRRGOHV ¿QH RU cooking, and mix so that it all caramelizes
medium width HYHQO\
1 tsp oil 2. Preheat oven to 450° degrees.
4 eggs 3. Heat a pot of boiling water. Cook the
\RON noodles for about 5 minutes. Strain and
²/3 cup sugar ULQVH XQGHU FROG ZDWHU DQG LPPHGLDWHO\
¼ cup breadcrumbs toss with 1 tsp of oil to prevent noodles
²/3 cup oil from sticking together.
1 tsp salt ,Q D ODUJH ERZO SODFH WKH HJJV \RON
¼ tsp white pepper sugar, breadcrumbs, oil, salt and white
JUDQQ\ VPLWK DSSOHV JUDWHG RSWLRQDO pepper. Mix, then add noodles and sauteed
cabbage and leek.
5. Grease 2 9" pans or 12 cupcake tins
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mixture. Bake for 15 minutes, then reduce
temperature to 350° degrees, and bake 30
PLQXWHV PRUH IRU PXI¿QV RU PLQXWHV IRU
9” rounds.

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