Kraut kugel
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Finely shredded cabbage |
| 2 | teaspoons | Salt |
| ⅓ | cup | Butter or fat |
| ½ | cup | Boiling water |
| 1½ | cup | Cubed white bread |
| ⅓ | cup | Potato flour |
| ¼ | cup | Seedless white raisins |
| ¾ | cup | Blanched almonds -- sliced |
| 2 | tablespoons | Sugar |
| 4 | Eggs | |
Directions
Cook the cabbage and salt in the butter or fat over low heat for 30 minutes, stirring frequently. Cool. Pour the water over the bread and squeeze dry. Mash. Add the potatoflour, raisins, almonds and sugar. Separate the eggs and add the yolks and cab the mixture. Turn into a greased 2-quart casserole. Bake in a 350 degree oven for 40 minutes, or until set. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted
Recipe By : Jennie Grossinger - "The Art Of Jewish