Kraut Kugel

Recipe Ingredients

5 cups	1185ml	Finely-shredded cabbage
2 teaspoons	10ml	Salt
1/3 cup	65g / 2.3oz	Butter or fat
1/2 cup	118ml	Boiling water
1 1/2 cups	355ml	Cubed white bread
1/3 cup	20g / 0.7oz	Potato flour
1/4 cup	40g / 1.4oz	Seedless white raisins
3/4 cup	69g / 2.4oz	Blanched almonds - sliced
2 tablespoons	30ml	Sugar
4		Eggs

Recipe Instructions

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 potato flour, raisins, almonds and sugar. Separate the eggs and add the yolks and cabbage. Mix until smooth.

Beat the egg whites until stiff but not dry and fold into the mixture.

Turn into a greased 2-quart casserole. Bake in a 350 degree oven for 40 minutes, or until set. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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