Sauteed Cabbage and Matzo Farfel 'Spaeztle

Name: Sauteed Cabbage and Matzo Farfel 'Spaeztle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 1 kilograms cabbage; 4 Tbsps chicken fat or butter; 2 eggs; 710 milliliters matzo farfel; 2 mediums onions; 8 servings Freshly ground pepper; 1 teaspoons salt

Sauteed Cabbage and Matzo Farfel 'Spaeztle is a dairy free side dish. This recipe serves 8. One serving contains 161 calories, 5g of protein, and 8g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of cabbage, chicken fat, matzo farfel, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Jewish cuisine.

Instructions

In a large mixing bowl, beat the eggs and 1/4 teaspoon salt.

Ingredients you will need

Egg

Salt

Equipment you will use

Mixing Bowl

Add the farfel and toss it well in the egg to coat the matzo thoroughly.

Ingredients you will need

Matzo

Egg

Spread the farfel out on a baking sheet and place in a 350°F oven for 45 minutes, or until a golden tan, removing it after 15 minutes and separating the matzo by breaking it up in fistfuls. The matzo may be too hot for you to handle, so you may have to let it cool a few minutes to do this. Make sure to close the oven door while waiting. You may have to do this twice, after another 15 minutes or so. The goal is to make each piece of egg-coated matzo separate.

Ingredients you will need

Spread

Matzo

Egg

Equipment you will use

Baking Sheet

Oven

When the matzo has been toasted, set aside. Or, prepare as much as a day ahead: keep the dried farfel at room temperature in a covered bowl.

Ingredients you will need

Matzo

Equipment you will use

Bowl

Cut the head of cabbage in half and cut out the hard core. Shred the cabbage as finely as possible. Rinse well in a colander, then dry well.

Ingredients you will need

Cabbage

Equipment you will use

Colander

Peel the onions, cut in half through the root ends, then cut into thin slices.

Ingredients you will need

Onion

In a 12-inch or larger skillet, heat the chicken fat or butter.

Ingredients you will need

Chicken Fat

Butter

Equipment you will use

Frying Pan

Add the cabbage and onion, season with 1/2 teaspoon salt, toss well, then cook over medium heat, tossing regularly, until the cabbage is wilted, tender and has turned tan, at least 30 minutes. When done, set aside in the skillet.

Ingredients you will need

Cabbage

Onion

Salt

Equipment you will use

Frying Pan

To cook the farfel, bring a large pot of water to a rolling boil, salt the water lightly, then boil the farfel for 5 minutes.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Drain in a colander.

Equipment you will use

Colander

Combine the farfel with the cabbage and toss together over medium heat, seasoning to taste with freshly ground pepper.

Ingredients you will need

Ground Black Pepper

Seasoning

Cabbage

Serve hot. (The whole dish can be made ahead, cooled and refrigerated. Reheat—as many as several days later—in a dry skillet (no need to add more fat).

Equipment you will use

Frying Pan