Nut, grain & potato free Cabbage Kugel
Nut, grain & potato free Cabbage Kugel
Yields18 ServingsCategoryArrowroot Starch, Kugel
Ingredients:
1 tbsp Olive oil
1 Large onion, sliced into thin half-moons
450 g 1 16-oz bag shredded white cabbage
3 Medium green or yellow zucchini, peeled, grated, and squeezed
1 tsp Sea salt
¼ tsp Pepper
1 tbsp Honey (optional but delicious)
4 Eggs
¼ cup Arrowroot starch
Directions:
1
Preheat oven to 375°F (190°C).
2
Heat a large frying pan or wok.
3
Add oil and onions and sauté until golden. Add cabbage and cover pan. Cook until soft, stirring occasionally.
4
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.
5
In a separate bowl, whisk eggs and arrowroot starch.
6
Add the veggie mixture to the wet mixture and mix to combine.
7
Pour batter into an oiled 8-inch round or square casserole dish (preferably not disposable; if using disposable line with parchment paper).
8
Bake for 45–50 minutes or until golden.
