Cabbage Caraway Noodle Pudding Recipe

Summary

Health IndexAverageCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Egg noodles4 Ounce
 Unsalted butter1 Tablespoon
 Yellow onion1 Medium, finely chopped
 Cabbage1 1⁄2 Pound, cored and shredded
 Caraway seeds1 Tablespoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Chicken stock/Low sodium chicken broth1 Cup (16 tbs)
 Cornstarch1 Tablespoon
 Skim milk1 Cup (16 tbs)
 Reduced fat sour cream1⁄2 Cup (8 tbs)
 White wine vinegar/Rice vinegar2 Tablespoon
 Dijon mustard2 Teaspoon
 Fresh bread crumbs1⁄2 Cup (8 tbs)
 Grated parmesan2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1450 Calories from Fat 442

% Daily Value*

Total Fat 50 g77.1%

Saturated Fat 25.9 g129.3%

Trans Fat 0.1 g

Cholesterol 206 mg

Sodium 2283.9 mg95.2%

Total Carbohydrates 194 g64.7%

Dietary Fiber 30 g119.9%

Sugars 41.2 g

Protein 65 g129.7%

Vitamin A 36.6% Vitamin C 427.8%

Calcium 125.4% Iron 58.3%

*Based on a 2000 Calorie diet

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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