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
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