Cabbage Noodle Casserole
|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)|
|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)|
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.