Potato and Cabbage Egg Noodle Casserole Potato and Cabbage Egg Noodle Casserole

Potato and Cabbage Egg Noodle Casserole Image by: Potato and Cabbage Egg Noodle Casserole Author: Canadian Living

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



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:

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
Share X

Potato and Cabbage Egg Noodle Casserole