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Nut, grain & potato free Cabbage Kugel

Yields18 Servings

 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
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.

Nutrition Facts

Serving Size 1/4 Cup (32g)

Servings 0

Amount Per Serving
Calories 110
% Daily Value *
Total Fat 0g

Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Potassium 28.25mg1%
Total Carbohydrate 28g10%

Dietary Fiber 1g4%
Sugars 0g
Protein 0g
Calcium 0%
Iron 4%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.