In this healthier take on a Hanukkah classic, thinly sliced cabbage and onions cook until silky-tender and are tossed with whole-wheat egg noodles and just enough egg-yogurt mixture to bind them, then baked until set. Enjoy it as either a side dish or an entrée.
Active time: 24 minutes Total time: 1 hour
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Cabbage and Onion Noodle Kugel
Ingredients
- 6 ounces (170g) whole-wheat egg noodles
- 1/4 cup (59ml) olive oil, divided
- 2 pounds (900g) green cabbage, thinly sliced
- 2 medium yellow onions, thinly sliced
- 3/4 cup (176g) plain 0% Greek yogurt
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 large eggs
- 1/2 cup (35g) panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 medium garlic cloves, grated
Directions
Preheat the oven to 350°F (180ºC). Lightly coat a 13-by-9-inch baking dish with cooking spray.
Cook the noodles according to package directions; drain.
Meanwhile, heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add cabbage and onions; cover and cook until just tender, stirring occasionally, about 20 minutes.
In a large bowl, whisk together yogurt, salt, pepper and eggs. Fold in noodles and cabbage mixture. Spoon into the prepared baking dish.
In a small bowl, toss together panko, parsley, garlic and remaining 2 tablespoons oil. Sprinkle evenly over noodle mixture. Bake until filling is set and topping is crisp, about 30 minutes.
Serves: 9 | Serving Size: About 1 cup
Nutrition (per serving): Calories: 236; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 23mg; Sodium: 293mg; Carbohydrate: 26g; Dietary Fiber: 5g; Sugar: 8g; Protein 10g
Nutrition Bonus: Potassium: 314mg; Iron: 8%; Vitamin A: 6%; Vitamin C: 51%; Calcium: 9%
