Name: Sautéed Cabbage and Garlic Noodle Kugel
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: Salt; 6 large eggs; 2 tablespoons toasted matzoh meal or toasted bread crumbs; Freshly ground black pepper; 5 tablespoons extra virgin olive oil, plus additional for greasing the pan; 2 cups chicken broth, preferably homemade, Vegetable Stock, or good-quality, low-sodium purchased; ¼ cup garlic cloves, coarsely chopped; One medium-to-large head of green cabbage (1½ to 2 pounds); 3 tablespoons poppy seeds; 8 ounces medium flat egg noodles (not the twisted spiral kind, which won’t absorb as much of the flavoring)

Preparation info

Yield:
6 to 8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Like potatoes, beets, and carrots, protean cabbage turned up on Ashkenazi tables in many forms, from tart sauerkraut to a sugared filling for delicate strudel dough, not to mention lusty cabbage soup and meat-stuffed cabbage rolls. A favorite among Central European Jews was an irresistible tangle of sautéed cabbage ribbons and golden egg noodles, lavishly sprinkled with poppy or caraway seeds.

First parboiled, the cabbage is then lightly browned, intensifying its flavors to a nutty