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These kugelettes are a huge crowd-pleaser. Everyone loves pastrami, and the mini shape makes them easy to serve and fun to eat. Yields 36 kugelettes
1/2 cup oil
8 eggs
1 teaspoon Haddar Kosher Salt
16 ounces (450 grams) Gefen Extra-Fine Egg Noodles, cooked according to package instructions
1 (5-ounce/140-gram) package crispy fried onions (I used Best Select)
2 tablespoons oil
2 large Spanish onions, diced
1 and 1/2 teaspoons Haddar Kosher Salt
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
8 ounces (225 grams) shredded cabbage
2 (6-ounce/170-gram) packages Meal Mart Pastrami, cut in small pieces
3 tablespoons brown sugar
2 tablespoons spicy brown mustard
1 teaspoon Glicks Soy Sauce
1 teaspoon hot sauce
Heat oil in a large frying pan over medium heat. Add onions and salt; cook for about five minutes, until translucent.
Add garlic and cabbage, and cook for an additional 10 minutes, until softened.
Add pastrami, brown sugar, mustard, soy sauce, and hot sauce. Stir to combine.
Cook over low heat for at least 20 minutes, preferably 40–60 minutes, stirring occasionally, until the mixture is golden brown and fragrant. Set aside to cool completely.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin pans with three dozen paper liners. Set aside.
In a large bowl, whisk together oil, eggs, and salt. Add cooled pastrami mixture and noodles. Stir to combine.
Divide mixture among the prepared muffin pans. Top each kugelette with crispy fried onions. Bake for about 25–30 minutes, until firm.
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yes, these freeze very well. I like to cook them in individual ramekins ( the pretty aluminum ones). I also add the same seasoning to the noodles as you add to the pastrami. it really ups the flavor!
I made these without the pastrami and they were a bit bland. I would add pastrami next time but people liked them anyway
Hi Yael,
I’m glad people enjoyed this recipe either way. Sometimes we can’t predict what people will like. Sounds delicious no matter how you made it!
-Chana Tzirel from Kosher.com
Change sauce Would it work if I change up the sauces, do teriyaki or maple syrup for hot sauce and soy?
Sure, you can play around with this recipe however you’d like. As long as you like the flavor combination that you are adding then it should still be delicious.
Substitutes What can I sub for the crispy fried onions and can I make these without paper liners as seen in the picture?
I would substitute it with caramelized onions and maybe mix with some breadcrumbs if you want a crunch. Yes- just make sure to grease your pan enough so that they don’t get stuck.
Freezer friendly Are these freezer friendly?
Yup.
OILY. Waaaaay too much oil in the part of the egg mixture.
HI,
Are you able to make these in advance? do they freeze well?
Yes
Good, but revise the salt This recipe is like a deli roll, but in kugel form. Very clever! However, because of the salt content in the pastrami (at least here in Israel), if my family would request this again, it might be a good experiment to leave out the salt both in the pan fry part and also in the final assembly (because it is my habit already to salt the pasta water). Plus, amounts being what they are here, both the package of noodles and the container of meat are slightly higher than what the recipe calls for. Therefore, it would also be a good idea to increase the dark brown sugar and mustard. Thank you!
Great feedback.