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Parve
Medium
5 Servings
Allergens 
50 Minutes
Diets
Cabbage and noodles are such a popular side dish, I decided to come up with a KFP version. I used Gefen’s new nut crumbs to give the mixture some texture, as the noodles are made from eggs. I’m telling you, it’s delicious. Try it for yourself!
6 large eggs
1 cup cold water
1/4 cup potato starch
1 teaspoon kosher salt
oil, for frying
1 cup fried onions or Haddar Sauteed Onions
1 (16-ounce) bag shredded green cabbage
2 cubes frozen garlic
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Gefen Nut Crumbs (I used the seasoned mix)
noodles (recipe below)
Beat eggs lightly with the water. Beat in potato starch and salt.
Grease a frying pan by smearing it with a paper towel dipped in oil. Place over medium-high heat. Spoon one to two tablespoons of batter into the heated pan, quickly tilting it so that the surface is thinly covered.
Fry over medium heat until set on one side, then turn the leaf over and fry a few seconds on the second side.
Turn onto a paper-towel-lined plate. Repeat, stirring the batter so that the potato starch doesn’t settle and regreasing the pan every second time.
Stack the leaves and roll up jelly-roll style. Using a sharp knife, slice as wide or as narrow as you like.
In a sauté pan over medium heat add all the ingredients, besides the noodles. Cook for five to 10 minutes, mixing occasionally.
Add the noodles and mix well. Cook for another three minutes and then remove from heat.
Sponsored by Gefen
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