Cabbage Kugel

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kdsher02 0

"Yummy and dense and super easy...a great alternative if you like a potato kugel, can be kosher for Pesach. (Pareve or dairy.)"
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1 h 10 m servings 146 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a large baking dish.
  3. Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion in the butter until the vegetables are very tender and dark brown, 25 to 30 minutes.
  4. Whisk eggs, matzo meal, cider vinegar, sugar, salt, and black pepper in a large bowl; allow mixture to rest for about 3 minutes.
  5. Stir cabbage mixture into egg mixture until well mixed; pour mixture into prepared baking dish.
  6. Bake kugel in the preheated oven until browned, about 30 minutes.



This is a good, solid recipe. It's not particularly attractive, and it's not so yummy that I'd make it all year round, but considering it's Passover and I had a cabbage in my fridge it was a go...

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