Most Pesach (Passover) recipes are heavy on the potatoes and eggs. I have been trying to discover new ingredients that fit within my low-carb diet that can be used for Pesach (Passover). Cabbage is one of those simple, inexpensive and delicious ingredients that was right under my nose all the time.
This cabbage kugel recipe was simple to make and delicious.
4 tablespoons extra virgin olive oil
1 head of cabbage
1 large onion and 4 cloves of garlic, sauteed
2 teaspoons salt
pepper to taste
Discard 5 top leaves of cabbage. Rinse and freeze cabbage head overnight. Remove cabbage from freezer and allow to defrost. Cabbage leaves will separate easily. Rinse each cabbage leaf before using.
Place eggs, onion, garlic, seasonings and frozen cabbage leaves in food processor. Pulse until just combined.
Preheat oven to 400 degrees F and heat oil in baking pan. Pour cabbage mixture into pan and bake for 45-55 minutes, until golden brown.