RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cabbage Kugel - dairy, pareve
From "The Art of Jewish Cooking" by Jennie Grossinger (Random House, 1958) Kraut [Cabbage] Kugel ~~~~~~~~~~~~~~~~~~~~~~~~ 5 cups finely shredded cabbage 2 tsp salt 1/3 cup butter or fat 1/2 cup boiling water 1-1/2 cups cubed white bread 1/3 cup potato flour 1/4 cup seedless white raisins 3/4 cup sliced blanched almonds 2 Tbsp sugar 4 eggs Cook the cabbage and salt in the butter over low heat for 30 minutes, stirring frequently. Cool. Pour the water over the bread and squeeze dry. Mash. Add the potato flour, raisins, almonds and sugar. Separate the eggs and add the yolks and cabbage. Mix until smooth. Beat the egg whites until stiff but not dry and fold into the mixture. Turn into a greased 2-quart casserole. Bake in a 350 F oven for 40 minutes, or until set. Serves 6.
