Spring Vegetable Sauerkraut Kugel

Creamy noodle kugel is one of my favorites. However, virus, smirus. There is no reason to careen completely off the carb cliff. Consequently, this Spring Vegetable Sauerkraut Kugel recipe is a semi-healthy tweak to this classic.

Kugel, a Jewish holiday staple, is a versatile recipe. A basic kugel recipe contains egg noodles drenched in a combination of sour cream and cottage cheese. Then, the mixture is simply seasoned with salt and pepper. In this case, I added vegetables and pro-biotic rich sauerkraut. Crunchy sweet snap peas, carrots, sweet peas, and scallions all merge into the mix here. 

Kugel is a rich recipe. So I swapped out the egg noodles for a whole wheat variety. A bit healthier choice of carb swimming in all that cream. Stuffing veggies and kraut into the dish adds vitamins, flavor, and crunch. 

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Back to the recipe! I boiled the noodles in the Faberware 2-quart covered saucepan. Then, I sauteed the vegetables and sauerkraut in the 12-inch skillet. Both pots are light and easy to handle. Additionally, both cleaned up easily in no time.

This recipe is easy peasy. Firstly, cook the noodles until al dente. Secondly, toss them with the cream mixture. Thirdly, sauté the vegetables together with the sauerkraut. Fourthly, mix everything together.  Lastly, transfer the mixture into a greased casserole dish and bake for 35 minutes. 

Once the kugel is browned on top, remove it from the oven. Slice and serve. This recipe makes for a great side dish. Alternatively, serve it as a main course with a leafy green salad.

Print

Spring Vegetable Sauerkraut Noodle Kugel

Course Brunch, Dinner, Lunch

Cuisine Jewish

Keyword baked noodles, egg noodles, Hannukah Recipes, kugel, noodle dishes, Noodle Kugel, Vegetarian dishes

Prep Time 15 minutes

Cook Time 1 hour 35 minutes

Servings 12

Author Lora Wiley-Lennartz

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

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.

Like this Spring Vegetable Sauerkraut Kugel? Check out these other vibrant dishes that celebrate Spring: