This Cabbage Kugel is a brilliant hybrid between a classic Jewish kugel and a savory vegetable pancake. It’s light, crispy, and incredibly versatile—perfect as a side dish for Shabbat or a light weekday main if you add meat to it.
The kugel is naturally parve, but you can also fill it with meat to make it into a full meal. The tangy dill sauce is not necessary but adds the perfect hit of freshness to the savory cabbage. It can be made with Greek yogurt or dairy free sour cream depending on if you are serving with meat.
Cabbage Kugel
This golden, pan-seared cabbage kugel is a crowd-pleaser that works just as well for brunch as it does for dinner. It’s naturally vegetarian, but can easily be adapted for a meat meal or made gluten-free. The tangy dill sauce which is optional adds the perfect hit of freshness to the savory cabbage.
Servings
6 servings
Ingredients
For the Cabbage Kugel:
- 1 pound finely shredded green cabbage about 1/2 a head
- 3 green onions chopped (whites and greens)
- 3 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup all-purpose flour or 1:1 gluten-free flour blend
- 1 teaspoon baking powder
- 3-4 tablespoons olive oil for frying
For the Creamy Dill Sauce:
- 1/3 cup Greek yogurt or dairy free sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill chopped
- Pinch of salt and pepper
Instructions
- In a large mixing bowl, combine the finely shredded cabbage and chopped green onions.
- In a separate small bowl, whisk together the eggs, Dijon mustard, salt, and pepper. Pour the egg mixture over the cabbage and toss until every strand is well-coated.
- Sprinkle the flour and baking powder over the cabbage mixture. Gently toss until the flour is incorporated and the mixture forms a light batter around the vegetables.
- Heat 2 tablespoons olive oil in a 9 or 10-inch heavy-bottomed skillet over medium heat. Transfer the cabbage mixture to the pan, spreading it evenly and pressing down firmly with a spatula to create a flat “pie.”
- Reduce the heat to low-medium. Cover the pan and cook for about 15 minutes. Covering the pan helps the cabbage soften while the bottom develops a deep golden-brown crust.
- Once the bottom is crispy, slide a spatula around the edges to loosen. Place a large flat plate over the skillet and carefully flip the pan over so the kugel lands on the plate. Add another tablespoon of oil to the skillet, then slide the kugel back in, uncooked side down. Cook uncovered for another 10–15 minutes.
Make the Sauce:
- While the kugel finishes cooking, stir together the yogurt (or dairy-free sub), mayonnaise, fresh dill, salt, and pepper in a small bowl.
- Let the kugel rest for 5 minutes before slicing into wedges. Serve warm with a dollop of the Creamy Dill Sauce.
Nutrition
Nutrition Facts
Cabbage Kugel
Amount per Serving
Calories
205
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
84
mg
28
%
Sodium
566
mg
25
%
Potassium
212
mg
6
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
268
IU
5
%
Vitamin C
29
mg
35
%
Calcium
103
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Tips & Variations
Don’t want to flip? Simply heat a baking dish in the oven or on the stove top with the oil until hot. Then add the cabbage mixture and bake in a 400F oven for about 30 minutes. It won’t be exactly the same, but it will still be delicious.
Make it a Meat Main: To turn this into a hearty meat dish, brown 1/2 lb. of ground beef or lamb with a little onion and garlic first. When filling the pan, put half the cabbage mixture down, layer the cooked meat in the middle, and top with the remaining cabbage. Proceed with flipping as directed.
Dairy-Free/Pareve: Use a dairy-free sour cream or simply replace the sour cream in the sauce with extra mayonnaise or a thick unsweetened cashew cream.
Add some Heat: Add a pinch of red pepper flakes to the cabbage mixture or the dill sauce for a little kick.
Leave a Reply