Cabbage and Onion Noodle Kugel
A comforting baked noodle casserole with sweet golden onions and tender cabbage. Cottage cheese replaces the usual sour cream and butter, turning a classic into a protein-rich vegetarian main.
Preparation
1
Heat the oven to 350F (175C) and lightly oil a baking dish.
2
Cook the egg noodles in salted water until just shy of tender, then drain.
3
Warm the olive oil in a large pan and cook the sliced onions over medium heat until deeply golden, about 15 minutes.
4
Add the shredded cabbage and cook, stirring now and then, until soft and lightly caramelized, about 12 minutes.
5
Season the vegetables with the salt and pepper and let them cool slightly.
6
Whisk the eggs with the cottage cheese and chopped dill in a large bowl.
7
Fold in the drained noodles and the cabbage mixture until everything is evenly coated.
8
Spread into the baking dish and smooth the top.
9
Bake for 40 to 45 minutes, until set and golden at the edges.
10
Let it rest for 10 minutes before cutting into squares.
Nutrational Values per serving
112
kcal
6g
protein
14g
carbs
4g
fat