OKAY FOLKS, today we’re back with a new & unusual side to consider for the BIG DAY! If you’re tired of stuffing and sick of potatoes, try this starch on for size. In fact, this tasty recipe would work equally well the day after Thanksgiving when you’re wondering what to do with all that leftover turkey. Simply pull some meat off the bird and toss it into the pan with the cabbage. MMMmmmmmm. I spied this recipe while thumbing through my copy of the AHA’s Low-Salt Cookbook. I adore cabbage, and the combination of that and noodles – along with caraway seeds, of all things! really intrigued me. I just happened to have 2 heads of cabbage left from my last CSA shipment of the season, so I was on it like a flash. The verdict? DELICIOUS. I love the combination of flavors, and the added rush I get each time I bite open one of the tiny seeds. This is the type of dish you could live on all winter. Healthy, hearty, and filling. Hope you like it as much as I do!
SODIUM CONTENT: 34 mg per serving
1 c. wide egg noodles
1 T. unsalted butter
3 c. chopped cabbage
3/4 t. caraway seeds
1/2 t. onion powder
Prepare noodles according to package directions, omitting salt and oil. Drain and set aside.
In a large skillet or saute pan, melt butter over medium heat. Add the cabbage and cook, stirring, 5-8 minutes, until tender-crisp.
Stir in noodles and remaining ingredients. Serve immediately.