Passover is fast approaching and what do you do in order to celebrate, nixing the matzo meal? Fall upon the glory of potatoes and a dish that is known as a kugel. There are various types of kugels, well, okay, two types: potato and noodle. The other is a matzo meal kugel but that’s pretty much out of the picture. Most are sweet, but I like ‘em savory, too. Not being of Jewish descent, I have no idea what is kosher, paerve and the like - but I do know how to make a good kugel-ish casserole!
Potato Cabbage Kugel with Smoked Salmon and Dijon Cream 1 medium baking potato ¼ head of a small cabbage, sliced thin ½ small onion, sliced thin ½ cup egg substitute (AKA Egg Beaters or the like) ¼ cup nondairy milk 1 tbsp brown rice flour Dash of paprika Salt & pepper to taste
1 serving of smoked salmon
Dijon Cream 1 tbsp Dijon mustard ¼ cup nondairy milk ½ tbsp cornstarch 2 tbsp water
Pre-heat the oven to 350 degrees. Grease a 2 cup baking dish with nonstick cooking spray. For the potato, shred/grate the raw potato into a bowl. Squeeze out as much water as possible from the potato until it is mostly dry.
In a pan sprayed with nonstick cooking spray, sauté the onions and cabbage until soft. Add the potatoes, season with salt and pepper and paprika if you decide.
Transfer back into the bowl. Add the milk, egg, and flour, tossing until combined. Transfer into the baking dish and bake for about 20 to 30 minutes.
For the cream, combine all ingredients into a small sauce pan and bring to a boil until thickened.
When the kugel is done, let cool. Spoon into another dish, top with the cream and flake off smoked salmon pieces on top.