Savory Noodle And Cheese Pudding
|Olive oil||2 Teaspoon|
|Yellow onion||1 Medium, chopped|
|Cabbage head||1 , cut into 1 inch pieces|
|Water||1⁄2 Cup (8 tbs)|
|Snipped dill||2 Tablespoon|
|1% fat cottage cheese||2 Cup (32 tbs)|
|Egg whites||2 Large|
|Milk||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon (Or To Taste)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Broad egg noodles||4 Ounce|
|Broad egg noodles||4 Ounce, prepared according to package direction|
1 Preheat the oven to 350° F.
Lightly grease a 9" x 9" x 2" bakingdish.
In a 12 inch skillet, heat the oil over moderate heat.
Add the onion and saute, stirring frequently, for 6 minutes or until golden.
Add the cabbage and cook, stirring, for 1 minute.
Add the water, reduce the heat to low, cover, and cook, stirring occasionally, for 5 minutes or until the cabbage is wilted.
Stir in the dill.
2 In a large bowl, whisk to gether the cottage cheese, egg whites, milk, salt, and pepper.
Fold in the cabbage mixture and noodles and transfer to the prepared baking dish.
Cover with aluminum foil and bake for 10 minutes.
Uncoverand bake 10 minutes longeroruntil slightly crusty on top.