Crinkly, crisp shreds of savoy cabbage give a lively flavour, colour and texture to this casserole, which is moistened by a smooth yoghurt sauce flavoured with white wine and caraway and celery seeds.
ingredients
serves 4
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 pound savoy cabbage, trimmed and shredded
1/2 level teaspoon caraway seeds
1/2 level teaspoon celery seeds
1/2 cup dry white wine
Freshly ground black pepper
1 1/2 cups Chinese egg noodles
2 level tablespoons cornstarch
3/4 pint vegetable stock
1/2 cup Greek yoghurt
2/3 cup flaked almonds
5/8 cup whole wheat breadcrumbs
1/3 cup grated Parmesan cheese
Marjoram sprigs to garnish
method
1. Heat the oil in a heavy-based saucepan and cook the onion in it over a moderate heat for 5 minutes to brown. Stir in the cabbage, caraway and celery seeds, and wine, and season with pepper. Cover and simmer for 10 minutes.
2. Cook the noodles in unsalted water.
3. Blend the cornstarch with 2 tablespoons of stock. Mix with the rest of the stock, pour onto the cabbage and stir over a low heat until it thickens. Mix in the yoghurt and noodles, turn into a wide heatproof dish and top with almonds, breadcrumbs and Parmesan. Brown under a moderate grill and garnish with the marjoram.
Serve crusty bread with the dish.
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