Pastrami Lukshen Kugelettes

These kugelettes are a huge crowd-pleaser. Everyone loves pastrami, and the mini shape makes them easy to serve and fun to eat. Yields 36 kugelettes

Ingredients

Kugel

• 1/2 cup oil
• 8 eggs
• 1 teaspoon Haddar Kosher Salt
• 16 ounces (450 grams) Gefen Extra-Fine Egg Noodles, cooked according to package instructions
• 1 (5-ounce/140-gram) package crispy fried onions (I used Best Select)

Pastrami Mixture

• 2 tablespoons oil
• 2 large Spanish onions, diced
• 1 and 1/2 teaspoons Haddar Kosher Salt
• 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
• 8 ounces (225 grams) shredded cabbage
• 2 (6-ounce/170-gram) packages  Meal Mart Pastrami, cut in small pieces
• 3 tablespoons brown sugar
• 2 tablespoons spicy brown mustard
• 1 teaspoon Glicks Soy Sauce
• 1 teaspoon hot sauce

Directions

Prepare the Pastrami Mixture

1. Heat oil in a large frying pan over medium heat. Add onions and salt; cook for about five minutes, until translucent.
2. Add garlic and cabbage, and cook for an additional 10 minutes, until softened.
3. Add pastrami, brown sugar, mustard, soy sauce, and hot sauce. Stir to combine.
4. Cook over low heat for at least 20 minutes, preferably 40–60 minutes, stirring occasionally, until the mixture is golden brown and fragrant. Set aside to cool completely.

Prepare the Kugelettes

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin pans with three dozen paper liners. Set aside.
2. In a large bowl, whisk together oil, eggs, and salt. Add cooled pastrami mixture and noodles. Stir to combine.
3. Divide mixture among the prepared muffin pans. Top each kugelette with crispy fried onions. Bake for about 25–30 minutes, until firm.

Notes:

These freeze nicely in an airtight container. For best results, freeze between layers of Gefen Parchment Paper.