A great recipe for using up leftover challah.
- Cook Time
- Prep Time
- 12 ServingsServings
- 1 pound ground meat turkey, veal, or beef
- leftover challah leftover challah cubed, crust removed
- 4 large eggs
- 1 medium onion chopped
- 2 cup cabbage chopped or shredded
- 2-4 tablespoon margarine or oil
Put challah in bowl and add some water to moisten. Brown meat in 1-2 T. oil or margarine. Remove from pan, set aside. Add 1-2 T. more oil to pan and saute onions and cabbage, til limp. Combine onions, cabbage, meat, and challah. Add 4 eggs. Stir til combined. Pour in pan. Bake at 350 for one hour.