This Eastern European-inspired dish is the perfect thing to make when you are low on time but want something substantial to eat. Noodles are tossed with sauteed cabbage, poppy seeds, cottage cheese and sour cream and then baked in the oven. It is quite hearty so I like to serve it with just a few slices of rye bread and a simple green salad or beets on the side. I suspect that many people don't find Eastern European cuisine particularly exciting, but I think this dish may change your mind. The poppyseeds add a great crunch and captivating look to the dish and a dusting of sweet paprika adds the perfect finishing touch. Plus, you hardly notice the cabbage in there making this a great way to get your kids to eat some vegetables.
Poppy Seed Noodles
Freshly-Baked Rye Bread
Leafy Green Salad with Carrots, Cucumber, and Grated Beets


6 ounces wide egg noodles
1 tablespoon vegetable oil or butter
1 small onion, peeled and thinly sliced
10 ounces shredded cabbage (about 1/2 of a small head)
salt and freshly ground black pepper
1-1/2 tablespoons poppy seeds
1 cup cottage cheese
3/4 cup sour cream
1 egg, beaten
1/4 cup freshly grated parmesan cheese

Cooking Instructions

Preheat the oven to 375 degrees.

Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente (the point just before the pasta is completely cooked through - it will still be slightly chewy.) Drain the pasta and set aside.

Heat the oil or butter over medium heat in a large pan. Add the onion and cook for 2 to 3 minutes, stirring frequently. Add the cabbage and cook until wilted and slightly browned (about 8 minutes.) Season with salt and pepper while the cabbage is cooking. When cooked, add the poppy seeds and mix thoroughly. Remove from heat.

In a large bowl, combine the cottage cheese, sour cream and beaten egg. Add the cabbage and onions and the drained noodles and mix together. Put the noodle mixture into an oiled 9X9-inch baking dish. Sprinkle with the parmesan cheese and a touch of paprika for color and bake in the oven for 20 to 30 minutes, uncovered, until browned and bubbling. Let the casserole sit for about 10 minutes and then cut into 4 equal servings.

Makes 4 servings



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Be sure to let the casserole sit for a few minutes before serving. If you try to cut into it too soon, it may fall apart. Giving it some time to rest ensures that it will hold together for slicing.

You want to cook the pasta just to the point where it is al dente or even slightly undercooked because it will continue to cook in the oven.

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