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Recipe: Egg Noodles With Winter Vegetables

By Judith Hausman, Urban Farm contributor

Wednesday, March 14, 2012

egg noodles with winter vegetables

Photo by Judith Hausman

This kugel could easily be served as a vegetarian main dish.

We’re there, gang. We’re in the time of year when the doldrums start, the root vegetables are shriveled or used up and the spring greens haven’t yet started. Yes, the mild winter means we’ll get a jump on salad this year (and the broccoli rabe seedlings are already a 1/2-inch tall), but it’ll still be a few weeks.

So, I raided the vegetable drawer this week and produced a vaguely German/Eastern European vegetable dish similar to noodle kugel, the rich dairy and noodle casserole of Jewish cuisine. A kugel is often sweetened and studded with apples and raisins, but it can be savory as well, as this one was. In a kosher household, it couldn’t be served as a side to meat, but it made a great accompaniment to a simply broiled venison steak at my house. This kugel could also easily be served as a vegetarian main dish.

I used only a touch of dairy to enrich the sautéed vegetables, so it was not the deep, egg-y pudding of a true kugel. I actually liked the firmer texture of this mix better. To achieve it, make sure you don’t overcook the cabbage or carrots so the vegetables stay toothsome, even crunchy. Dill is a good seasoning for it, and I added some caraway as well. Interpret the proportions liberally, and adjust according to what you have.

Recipe: Egg Noodles With (the Last of the Local) Winter Vegetables
Serves six to eight as a side dish



  • 1 medium onion, thinly sliced
  • 2 tablespoons butter
  • 1/2 pound thin egg noodles
  • 2 carrots, thinly sliced
  • 4-5 cups red cabbage, thinly sliced
  • 1/2 pound white or baby bella mushrooms, sliced
  • 1 apple, cored and sliced
  • 1 teaspoon dried dill weed
  • 1 1/2 teaspoons caraway seeds
  • salt and pepper to taste
  • 1/2 pound farmers cheese or cream cheese or 1 cup sour cream


In a large pan, sauté the sliced onion in butter until soft but not browned. Meanwhile, heat water to boil the noodles. Add the carrots and cabbage, then cover. Cook until soft but not mushy. Add the mushrooms, apple, herbs and seasoning. Cover and cook for 10 minutes while the egg noodles cook until firm. Drain the noodles and stir in farmers cheese and vegetables, mixing well.

If you’d like, you can also spill this into a greased casserole, top it with breadcrumbs and a little butter, and bake at 350 degrees Fahrenheit for 20 to 30 minutes.


Read more of Locavore Recipes »

Give us your opinion on Recipe: Egg Noodles With Winter Vegetables.
Submit Comment »
Thanks,love noodles,mouth watering just reading this recipe. Enjoy!
Patricia, Connelly, NY
Posted: 1/22/2014 9:56:41 AM
That it is, Carl. But I'm looking forward to spring eating.
Judy, South Salem, NY
Posted: 3/18/2012 11:30:48 AM
Sounds like a good recipe. Quick and simple.
Carl, Livermore, CA
Posted: 3/15/2012 10:28:06 AM

About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

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