Potato and Cabbage Egg Noodle Casserole

Peel potatoes; cut into 1/2-inch (1 cm) cubes to make about 2-1/2 cups (625 mL). In large saucepan, bring broth to boil; cook potatoes until tender, 5 to 7 minutes. Drain, reserving 1 cup (250 mL) of the broth.

Meanwhile, in wok or large skillet, cook bacon over medium heat until crisp; transfer to paper towel–lined plate, reserving 4 tsp (20 mL) of the fat in pan.

Stir onions into pan; cook until softened and golden, about 6 minutes.

Add cabbage, thyme, salt, pepper and paprika; cook, stirring, until cabbage is wilted and beginning to brown, about 6 minutes.

Add reserved broth and vinegar, scraping up any browned bits; cook until no liquid remains.

Add potatoes and bacon; cook until cabbage is browned and heated through, about 6 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)

Meanwhile, in large pot of boiling salted water, cook noodles until still slightly firm in centre, about 5 minutes; drain and return to pot.

In food processor, process cottage cheese until smooth; stir into noodles. Add cabbage mixture. Transfer to greased 13- x 9-inch (3 L) glass baking dish.

In bowl, stir together bread crumbs, cheese, butter and parsley; sprinkle over noodle mixture. Bake in 400°F (200°C) oven until golden, about 20 minutes.


More cabbage recipes:

• Sausage Cabbage Rolls
• Cabbage and Kielbasa Soup
• Cabbage Apple Slaw
• Braised Cabbage with Bacon and Onions
• Stir-Fried Spiced Cabbage

Source : Canadian Living Magazine: November 2009