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Spring Vegetable Sauerkraut Noodle Kugel
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Servings:
12
Author:
15
1, 35
Course:
Brunch
Dinner
Lunch
Cuisine:
Jewish
Keywords:
Hannukah Recipes
egg noodles
kugel
baked noodles
noodle dishes
Noodle Kugel
Vegetarian dishes
🧂 Ingredients
1
sweet onion
2 tablespoons
unsalted butter
2 tablespoons
olive oil
4
scallions
trimmed & chopped
1
can sauerkraut
well drained and roughly chopped
1 cup
shredded carrots
1 cup
frozen peas
1.5 cups
sugar snap peas
chopped
Kosher salt and freshly ground pepper to taste
1 teaspoon
white granulated sugar
12 ounces
egg noodles
1+ 3/4 cups
cottage cheese
1+ 3/4 cups
sour cream
Chopped scallions or chives for garnish
optional
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Instructions
1
Peel and chop the onion. Heat the butter and olive oil in a skillet.
2
Add the onion and cook until transparent.
3
Add the scallions and stir to coat. Cook for 1 minute or until they start to
soften.
4
Mix in the sauerkraut and carrots. Cook for 2-3 minutes.
5
Add the peas and snow peas to the pan. Cook for 5 minutes, stirring frequently.
6
Season with kosher salt. Sprinkle with sugar.
7
Cook for another minute.
8
Remove from heat and set aside.
9
Mix together the cottage cheese and sour cream in a large bowl.
10
Bring a large pot of salted water to a boil.
11
Add the egg noodles and cook until soft but not mushy (about 8 minutes).
12
Drain the noodles thoroughly. Transfer to the bowl and toss with the cottage
cheese and sour cream
13
Add the vegetables to the bowl and toss to combine.
14
Season with kosher salt and freshly ground pepper to taste. Add a few sprinkles
more of sugar, if desired.
15
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish with butter.
16
Transfer the mixture to the prepared casserole dish and place in the oven.
17
Bake for 30-35 minutes.
18
Remove from oven.
19
Cut and serve warm and garnish with chopped scallions or chives.
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