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Parve
Easy
8 Servings
Allergens 
Contains
- EggIf you’re looking for a kugel to fill up your plate without adding another starchy side, this cabbage kugel is for you! I love incorporating as many veggies as I can in a meal. Pair this with any green vegetable and serve alongside a slice of meat or piece of chicken
1 tablespoon Gefen Olive Oil
1 large onion, sliced into thin half-moons
1 16-ounce (450-gram) bag shredded white cabbage
3 medium green or yellow zucchini, peeled, grated, and squeezed
1–1 and 1/2 teaspoons Tuscanini Sea Salt
1/4 teaspoon pepper
1 tablespoon Manischewitz Honey (optional but delicious)
4 eggs
1/4 cup arrowroot starch (can be substituted with potato or tapioca starch)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Heat a large frying pan or wok. Add oil and onions and sauté until golden. Add cabbage and cover pan. Cook until soft, stirring occasionally.
Add grated zucchini to pan and continue to sauté, uncovered, until most of the liquid is absorbed. Add salt, pepper, and honey and mix to combine. Let mixture cool slightly.
In a separate bowl, whisk eggs and arrowroot starch. Add the veggie mixture to the wet mixture and mix to combine. Pour batter into an oiled eight-inch (20-cm) round or square casserole dish (preferably not disposable; if using disposable line with Gefen Parchment Paper).
Bake for 45–50 minutes or until golden.
Photography by Hudi Greenberger
Styling by Renee Muller
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for those that made this recipe, have you used a 9×13 pan? Or would that be too big?
Hi, does this freeze well?
Yes, it should.
This is delicious! And healthy too. Definitely a keeper.
This was super delicious! It has great flavor and texture and basically sort of melts in your mouth, plus it’s quite healthy. Made it to accompany a yom tov meal and will definitely plan to make it again.
such a great non- starchy side! really delicious
Can you use kohlrabi instead of cabbage here?
I’ve never tried it but I don’t see why not!