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Parve
Easy
45 Minutes
Diets 
When Rachel K. first suggested these muffins to me, I was intrigued. They sounded original and tempting. The ease of preparation really appealed to me too. I was thrilled with the results, and I know you will be too.
Yields approximately 18 muffins.
1 and 1/2 lb (700 grams or 1 and 3/4 bags) white shredded cabbage or coleslaw mix
4 onions, diced and sautéed
8 eggs
2 cups flour
1 cup water
1/2 cup oil
2–3 tablespoons (parve) chicken soup powder
2 teaspoons salt
pepper, to taste
white and black sesame seeds, for decorating
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all ingredients together well by hand in a large bowl.
Spray muffin tins with nonstick cooking spray and fill with cabbage mixture.
Decorate tops of muffins with white and black sesame seeds as shown.
Bake for a half hour.
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Substitutes for pesach I love this recipe! I make it every yom tov and sometimes shabbos. Can the flour be swapped out for potatoe starch so i can make it for pesach?
HI Shaina.
Ah. If only one could substitute flour with potato starch cup for cup. Alas. It doesn’t work usually. Sometime for a smaller amount you can fib it, a tablespoon here or there. I would say try it to experiment but no throwing tomatoes at me if it doesn’t work. People have seen some nice results subbing with tapioca starch or coconut flour, but there is no way to know for sure.
Great taste and it is a large batch for a large crowd!