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Cabbage Noodle Casserole

Healthycooking's picture
Ingredients
  Egg noodles 4 Ounce (Medium Sized)
  Unsalted margarine 1 Tablespoon
  Yellow onion 1 Medium, sliced
  Cabbage head 1 Small, cored and sliced 1/4 inch thick
  Caraway seeds 1 Teaspoon
  Celery seeds 1⁄2 Teaspoon
  Dry white wine/Water 1⁄3 Cup (5.33 tbs)
  Low sodium chicken broth 2 Cup (32 tbs)
  Flour 2 Tablespoon
  Low fat plain yogurt 1⁄2 Cup (8 tbs)
  Sour cream 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Dry bread crumbs 2 Tablespoon
  Slivered almonds 1⁄4 Cup (4 tbs)
Directions

Preheat the oven to 375°F.
Cook the noodles according to package directions, omitting the salt.
Drain and set aside.
Meanwhile, in a large heavy saucepan, melt the margarine over moderate heat; add the onion and cook, uncovered, until soft about 5 minutes.
Add the cabbage, caraway seeds, and celery seeds, and cook for 1 minute.
Add the wine, cover, and simmer 10 minutes or until the cabbage is tender.
In a small bowl, whisk together the chicken broth and flour.
Add to the cabbage, reduce the heat to moderately low, and cook, stirring, for 2 to 3 minutes or until the mixture has thickened slightly.
Mix in the yogurt, sour cream, and vinegar.
Stir in the noodles.
Spoon the mixture into an ungreased shallow 1 1/2 quart casserole, sprinkle with the cheese and bread crumbs, and bake, uncovered, for 20 minutes.
Sprinkle the almonds on top of the casserole and bake, uncovered, 10 to 15 minutes longer or until bubbling and browned on top.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Vegetable
Interest: 
Healthy

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