Cabbage and Onion Noodle Kugel

In this healthier take on a Hanukkah classic, thinly sliced cabbage and onions cook until silky-tender and are tossed with whole-wheat egg noodles and just enough egg-yogurt mixture to bind them, then baked until set. Enjoy it as either a side dish or an entrée.

Active time: 25 minutes | Total time: 1 hour

Cabbage and Onion Noodle Kugel

Ingredients

• Cooking spray
• 6 oz (170g) whole-wheat egg noodles
• 1/4 cup (54g) olive oil, divided
• 2 lb (900g) green cabbage, thinly sliced
• 2 medium yellow onions, thinly sliced
• 3/4 cup (176g) plain 0% Greek yogurt
• 1 tsp kosher salt
• 1 tsp black pepper
• 6 large eggs
• 1/2 cup (35g) panko breadcrumbs
• 2 tbsp fresh parsley, chopped
• 2 medium garlic cloves, grated

Directions

Preheat the oven to 350°F (180ºC). Lightly coat a 13-by-9-inch baking dish with cooking spray.

Cook the noodles according to package directions; drain.

Meanwhile, heat 2 tbsp oil in a Dutch oven or large deep skillet with a lid over medium-high heat. Add the cabbage and onions; cover and cook until just tender, stirring occasionally, about 20 minutes.

In a large bowl, whisk together the yogurt, salt, pepper and eggs. Fold in the noodles and cabbage mixture. Spoon into the prepared baking dish.

In a small bowl, toss together the panko, parsley, garlic and remaining 2 tbsp oil. Sprinkle evenly over the noodle mixture. Bake until the filling is set and the topping is crisp, about 30 minutes.

Serves: 9 | Serving Size: About 1 cup

Nutrition (per serving): Calories: 230; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 147mg; Sodium: 213mg; Carbohydrate: 24g; Dietary Fiber: 5g; Sugar: 6g; Protein: 11g

Nutrition Bonus: Potassium: 290mg; Iron: 10%; Vitamin A: 5%; Vitamin C: 66%; Calcium: 10%

Originally published December 7, 2021; Updated July 2026

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