I'm not really that much of a kugel fan. I can't be in the same room as potato kugel, but that's because I'm a potato monster and can't be trusted to be alone with any spud, in any shape or form.
Besides for that weakness, kugels in general tend to be a lot of work. There's usually a lot of sautéing involved, then there's baking time, which can take up to an hour.
But if I have time, or if I am making something for others, or simply get a culinary bee in my bonnet (happens often) I cheerfully delve in.
The fun thing about kugels is that they are open to interpretation. Many such recipes tend to be vague outlines for me. If they call for breadcrumbs, I usually use oat bran instead and even then I cheat (I mean really cheat). If they ask for mayo, I omit it and put in an extra egg instead. I never, ever, use soup mix (I'm very sodium conscious; too much salt, and I'm thirsty and retain water like mad).
Additionally, I like to take a kugel recipe and make them in muffin tins. My sister found cute little ceramic bowls in Amazing Savings and bakes kugels in them. The individual portions are so pretty, and packing away a half-filled baking dish can be a pain (the foil always falls off).
- Cabbage Kugel
I love, love, LOVE sautéed cabbage (it's a Hungarian thing). I used to make it every day for my high school lunches, I was that devoted.
To be frank, though, I usually end up eating this by my sister's house. I just don't have the heart to sauté up all that magnificence and then add eggs and whatnot. I'd rather eat it straight. Mine. All MINE!
True to type, I messed around with a few recipes. Most call for sautéing an onion (along with the cabbage), salt, pepper, a little sugar. Three eggs or so (I find that to be the kugel minimum) and maybe a little something flour-y. I usually opt for oat bran (gotta be a killjoy!) instead of breadcrumbs, as previously confessed.
I believe for the below, I used pre-shredded coleslaw mix (a lifesaver).
- Broccoli Kugel
I was really shocked when Luke, who's not exactly the healthiest eater, cheerfully plowed through these.
I got a recipe from my sister but I changed it considerably. I bought frozen chopped broccoli, so mashing wasn't an issue.
I sautéed an onion, added the broccoli, then after it defrosted, some minced garlic gloves, salt and pepper. Then once it cooled off a little, three beaten eggs.
Into the muffin liners they went, and baked on 350° until firm.
This is one recipe I didn't alter at all (except for omitting the pecans). It was an absolute HIT. I made it for the first time (a risk, I know) when Han and I hosted Shabbos guests for meal. They loved it too.
I went with this recipe after some research because it was the least "sinful." She uses a small amount of maple syrup, instead of copious quantities of sugar. The flour and oil was the least amount of any recipe I came across.
I sprinkled some with cinnamon. A lovely pairing.
Then I had the ingenious idea to top the blech-warmed kugelettes with a scoop of vanilla ice cream (the pareve one from Trader Joe's is aaawesome) and my my my.
Han fell so hard for these that he was hoarding them. He couldn't stand the idea that the fridge may no longer contain them. It's definitely in his interests to keep me alive, cackle.
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