Carrot and Cabbage Kugel

Here's another recipe inspired by We Cook Vegan that wasn't vegan by the time I got done with it.  I had the inner half of a cabbage left over from the cabbage rolls and about a pound of carrots.  Originally, they were going to be just a stewed side to have with some corned beef, but I had a little time to make something more interesting.  This time, I didn't have to get out the food processor, but the stand mixer made it easier.  It's largely mashed carrots mixed with wilted cabbage.  There are some seasonings, an egg, and a bit of starch to thicken it up.  Bake to set it, and you're good to go.

For those not in the loop, kugel is basically Yiddish for casserole.  It's often mashed something and contains egg and starch.  That starch might be potato, noodles, bread, rice, you name it.  A kugel can be sweet or savory, and is often spooned rather than sliced.  It's a casserole.

If I had broken down and used two pots, this would have taken half the time.  First I made the carrots, rinsed out the pot, then did the cabbage.  It would have been a lot quicker to just wash the second pot.  The recipe will reflect that.

*1 lb carrots
*1 lb cabbage
kosher salt as needed
*1/4 tsp white pepper
1/2 tsp granulated onion
*1 tsp dried tarragon
1 Tb margarine
*1/4 C milk (or coconut milk for pareve)
1 egg
*1/4 C potato or corn starch (potato for Passover)

1.  Peel carrots and cut into small-ish chunks.  Place in a saucepan with water to cover and a pinch of salt.  Bring to a boil, cover, and lower heat to a low boil until carrots are easily pierced by a fork, about 20 minutes.

2.  Thinly slice cabbage and remove the core.  Place in a large pot with about one inch of water and 1/2 tsp of salt.  Bring to a boil, cover, and cook at a low boil until thoroughly wilted, 15-20 minutes.

3.  Preheat oven to 350º and grease an 8x8 pan with oil or pan spray.

4.  Drain carrots and place in a stand mixer with the paddle.  Reuse the strainer on the cabbage and let them hang out for a bit.

5.  Beat the carrots with the paddle until broken up.  Add margarine, milk, 1/2 tsp salt, white pepper, granulated onion, and tarragon and beat until combined.  Add egg and starch and beat again.

6.  Stir carrot mixture into the cabbage, then pour into casserole and spread evenly. Bake 30 minutes, until set.  Allow to sit 10 minutes before serving

Difficulty rating  :)