Cabbage Caraway Noodle Pudding Recipe

Summary

Health IndexAverageCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Egg noodles4 Ounce
 Unsalted butter1 Tablespoon
 1 medium-size yellow onion, finely chopped
 Cabbage1 1/2 Pound, shredded
 Caraway seeds1 Tablespoon
 1/2 teaspoon each salt and black pepper
 1 cup Chicken Stock or low-sodium chicken broth
 Cornstarch1 Tablespoon
 Skim milk1 Cup (16 tbs)
 1/2 cup reduced-fat sour cream
 2 tablespoons white wine vinegar or rice vinegar
 Dijon Mustard2 Teaspoon
 Bread crumbs1/2 Cup (16 tbs)
 Parmesan cheese2 Tablespoon, grated

Directions

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.
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