These recipes are amazing on their own and together. Plus it’s Passover and you need to eat. So buy some (kosher for Passover) matzo and try them out.
There are five million ways to make matzo brie. The recipe below keeps the matzo in large piece and allows it to fry a little.
- 1 piece matzo
- 2 eggs
- 1/4 onion, diced
- 1 t oil
- salt, pepper, granulated garlic to taste
Brown onions in pan with oil. While they are cooking, hold piece of matzo under warm water for 15-30 seconds, flipping from side to side a few times. Take browned onions out of pan and place in bowl, trying to leave any extra oil in the pan.
Place matzo in center of pan, allowing to fry for about a minute.
In bowl with onions, add eggs and seasoning to taste, whisk together. Pour over matzo and let sit until eggs begin to solidify. Cut into quarters with spatula, then flip each piece and cook for about 30 second more. Enjoy or…cover and place aside, then make a side of cabbage!
Easy Sauted Cabbage
- cut onion and cabbage (any way, any amount)
- 1 or 2 T soy sauce
- 1/4 C water
- garlic (I used crushed) (optional)
- Sriracha sauce to taste (also optional)
In a medium-hot frying pan add a tiny bit of oil (if you made the matzo brie before, skip this step). Add onions and garlic. Just when they start to brown (about 30 seconds), add cabbage and water. Mix around for a minute, add soy sauce and Sriracha, cover until desired softness (probably one or two minutes more). Serve next to your matzo brie, as a side to dinner, or a quick snack.