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There’s something so yummy and addictive about the sweet and savory combination of caramelized onion and cabbage – I’ve used it in many forms, but in this kugel, it takes center stage! This freezer-friendly side dish is a kosher for pesach recipe, but it’s so good, you’ll be eating it all year long!
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Mini Caramelized Onion and Cabbage Kugels
Ingredients
- 1/4 cup avocado oil
- 2 onions, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 16 oz shredded green cabbage
- 2 cloves garlic, minced (optional)
- 2 Tablespoons onion soup mix
- 2 Tablespoon brown sugar
- 1/2 cup Mayonnaise
- 3 Tablespoons potato starch or cornstarch
- 2 eggs
- 1 teaspoon baking powder
Instructions
- Heat oil in a large, deep frying pan over medium-high heat. Add onions, salt and pepper. Cook, stirring occasionally, for about 8 minutes, until softened.
- Add cabbage, garlic, onion soup mix and brown sugar, Reduce heat to low and continue to cook, stirring occasionally, for at least 15 minutes, preferably 30 minutes, until cabbage mixture is deeply browned and caramelized. Set aside to cool.
- Preheat oven to 350. Grease a muffin pan well; set aside.
- Place cooled cabbage mixture in a bowl. Add avocado mayo, potato starch, eggs and baking powder. Stir to combine.
- Fill greased muffin pans with batter, filling each about ¾ full. Bake for 25-30 minutes, until set.
Notes
Tip:
I like to use disposable muffin pans for this, as the kugels pop out more easily. If using non-disposable pans, the kugels will need a few minutes less baking time.
Plan Ahead:
These kugels freeze nicely, well wrapped. Rewarm, loosely covered, until warmed through.
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