Cabbage Caraway Noodle Pudding
|Egg noodles||4 Ounce|
|Unsalted butter||1 Tablespoon|
|Yellow onion||1 Medium, finely chopped|
|Cabbage||1 1⁄2 Pound, cored and shredded|
|Caraway seeds||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Chicken stock/Low sodium chicken broth||1 Cup (16 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Reduced fat sour cream||1⁄2 Cup (8 tbs)|
|White wine vinegar/Rice vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan||2 Tablespoon|
1 Preheat the oven to 375° F.
Lightly grease an 11"x9"x 2" baking dish.
Cook the noodles according to package directions, drain, rinse with cold water, and drain again.
Meanwhile, in a medium-size saucepan, heat 2 teaspoons of the butter over moderate heat.
Add the onion and saute, stirring occasionally, for5 minutes or until softened.
Stir in the cabbage, caraway seeds, salt, and pepper and cook for 1 minute.
Stir in the stock, bring the liquid to a boil, then lowerthe heat, cover, and simmerfor 5 minutes.
2 In a glass measuring cup, dissolve the cornstarch in the milk and pour into the saucepan.
Bring the liquid to a boil, lowerthe heat, and simmer, stirring, for 3 minutes or until the liquid is thick and smooth.
Remove from the heat and stir in the sourcream, vinegar, mustard, and noodles.
3 Transfer the cabbage mixture to the prepared baking dish.
Sprinkle the top with the bread crumbs and cheese and dot with the remaining teaspoon of butter.
Bake for 1 5 to 20 minutes or until bubbling and golden.