A wok is great for cooking this, because everything is done evenly and you won't make a mess when stirring.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2009
MethodPeel 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.
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Nutritional facts Per serving: about
- Sodium 809 mg
- Protein 17 g
- Calories 313.0
- Total fat 10 g
- Potassium 388 mg
- Cholesterol 50 mg
- Saturated fat 5 g
- Total carbohydrate 40 g
- Iron 17.0
- Folate 40.0
- Calcium 10.0
- Vitamin A 6.0
- Vitamin C 27.0