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This easy Green Veggie Kugel puts a gluten-free and nutrient-dense spin on a traditional winter comfort food.
Ingredients
Noodles & Veggies
- 3 tablespoons ghee, divided
- 1 medium yellow onion, diced
- 2 cups chicken bone broth
- ½ teaspoon sea salt
- 2 cups fresh baby spinach
- ½ cup finely chopped dill
- 2 cups packed finely chopped green cabbage
- 4 large eggs
- 12 ounces gluten-free brown rice spaghetti (broken in half)
- 5 ounces sheep’s feta
Garnish
- 1 bunch scallions, thinly sliced lengthwise
Directions
1. Preheat the oven to 350° F.2. Add the diced onion and 2 tablespoons of ghee into a large skillet and sauté for 5 minutes until the onions are translucent over medium-high heat.
3. While the onions are cooking, heat up the bone broth with the remaining ghee and sea salt in a medium saucepan.
4. When the onions are fragrant, add the spinach along with the dill and cabbage and sauté for 5 more minutes until the veggies are soft. Then remove from heat.
5. When the bone broth has reached a boil, add the pasta and bone broth into a 10x13-inch casserole baking dish, then cover and place in the oven for 5 minutes.
6. While the pasta is in the oven, break the eggs into a large mixing bowl and beat them, then slowly add some of the sautéed veggies and continue mixing. Do that in stages in order to avoid scrambling the eggs.
7. After the pasta has been cooking for 5 minutes, remove from the oven and add the egg mixture, slowly, and mix it into the pasta.
8. Sprinkle the feta on top and garnish with the scallions.
9. Cover and bake for 30 minutes. After 30 minutes remove the cover, increase heat to 420°F, and bake for 15 more minutes. When ready, remove the dish from the oven, cut it into 12 squares, and garnish with scallions (if desired).
Enjoy!
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