Cabbage, Onion and Millet Kugel Recipe (2024)

I've made this dish many times. I like to toast the millet before cooking it and and change up the herbs based on my mood and what I have on hand - thyme and caraway seeds are particularly tasty. I've also made it without bothering to puree the cottage cheese and it still turns out fine.

We love this. I substitute 2/3 cup dry farro (cooked per package instructions) for the millet. I also skip the food processor and just mix everything up by hand before putting it in the baking dish.

i make this recipe or a version of it all the time. I've made it as written and its great. its really flexible to what you have on hand. I've used yogurt instead of cottage cheese, i've even used chicken broth and an extra egg when i don't want to use dairy or im out. I usually add caraway to the version with dill cause i like it. I've made it with harissa paste and baharat powder; cilantro, parsley and shwarma seasoning....really adaptable to your mood and what's in the fridge. I love it!

Oh, also, I agree- pureeing cheese is probably not necessary. I liked the little puddles of melted cheese that the curds leave. And I used cilantro and garlic instead of dill, and it was great!

This recipe was surprisingly fantastic! I subbed quinoa for millet, and also didn't measure the dill. It has a strong dill flavor (that I love) and makes me want to serve cured salmon atop as a sub for potato latke.

I found this to be very dry and bland. I added more dill and pureed the cottage cheese. If I make it again, I'll hand mix, add more herbs, double the cottage cheese/eggs, add more onion, and include some roasted garlic. I liked the idea of this recipe, it's just very dry as written.

A suggestion: quinoa and millet freeze beautifully. If you have cooked grains on hand, the kugel, and other quinoa recipes, come together with much less work.

Made with brown rice instead of millet and pumped up the flavoring after reading comments. Turned out very nice and even better the next day.

I made this without the cheese to make it dairy free and still thought it was delicious! I added a couple extra eggs and a cup of almond milk. I might reduce that to 1/2 cup next time though. Really good. My husband ate it and he's not a big cabbage fan.

Not a success even with adding another egg. Worked better reheated with tomato sauce and olives on top. Millet not your friend in this one.

Really browned the onions and cooked the cabbage for a long time. They gave the dish a real sweetness. Used on-hand dried dill; kept adding it. Obviously, fresh would have been better. Used a hand blender for the cottage cheese and eggs. It's tasty but looks like every Jewish meal I make: brown hued.

I followed the recipe and used quinoa instead of millet. It tasted good but needed something to hold it together. I fell apart as soon as I served took it out of the baking dish. Would another egg hold it together better?

This is an absolutely delightful dish. Takes a bit of prep work, but worth it. Didn’t use the food processor for the cottage cheese and eggs, just blended them with a whisk and turned out just fine. Used a little bit more dill than recommended and would probably use even more next time, delicious.

It was pretty bland and dry with millet. It might be better with other grains as other reviewers note but I was trying to use up millet. I will keep looking…

This is an excellent and very forgiving recipe, in terms of substitution. The most important part is to really caramelize the onions and cabbage before assembling the kugel—browning means flavor! Also, cooking your millet (or grain of choice) in stock makes a big difference as well. Taste and season all components as you go, before mixing in the egg, of course.

Delicious but very dry. I made exactly as instructed but with .5c dill. Make the millet with good boullion or broth as that will make difference. Add the fat that is recommended but then add a lot more. Fat is necessary. Overall delicious except for the dryness. We will make again but find a way to make it more moist.

Not very good. Millet was dry, not a lot of flavor. Crisped top was OK, but mostly blah

I loved this recipe but made changes. Used whole milk ricotta and used two cup. Used four eggs and added some grated Parmesan. Yum!

Make it vegan! Use Kite Hill Almond Ricotta (whipped or original) and Just Egg! This is a great way to enjoy a cruelty-free traditional dish. Absolutely delicious.

Loved this. I used farro and caraway and thought it was delicious. I skipped blending and it worked out great.

Delicious! Sub dry dill for fresh (out of season). Short on cottage cheese; filled in with feta. Browned millet & cooked w/ broth. If kugel is dry, perhaps your grains were too dry. Love ideas about additional/different seasoning. Browned beautifully to golden color flecked with pepper & pale cabbage green. Don't be daunted by the 2 hour cooking time. Cook the grains ahead of time. Prep was 30 minutes (and I'm slow). Within an hour of start, dishes done, table set, kitchen clean. 1.5 hrs

This was made on a whim and deeeeeelish! My few minor changes included subbing ricotta for cottage cheese, brown rice for millet, and adding harissa (thx for THAT suggestion, former commenter). I loved the dill so much and was inspired to serve salmon on the side. Great combo

add garlic to the onions and cabbage

I can't even count how many times I have made this recipe in the last year since I found it. I always make it as written, often double the recipe, cook them to completion (in separate pie plates), and then freeze them for a later date. Always amazing. I would warn against undercooking the cabbage in the early step and really allowing it to brown in the oven. Cabbage is not everyone's favorite because of the bitterness- when cooked and salted properly the flavors are perfectly lovely.

Didn’t have cottage cheese. Used ~4 oz cream cheese, 1/4 cup buttermilk, 1/4 cup sour cream, handful of mozzarella. Came out great!

Not bad. Added some cheddar because I didn't have enough cottage cheese; pepper flakes and garam masala; thinly sliced kale for some color contrast; panko on top, dotted with butter rather than oil. Hot sauce to serve.