This easy casserole recipe combines four ingredients Eastern Europeans love -- cabbage, noodles, pork and sour cream. Breakfast sausage can be substituted for the ground pork, in which case the garlic should be omitted and the salt reduced to taste. This dish can be made ahead and reheats well.
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Makes 4 servings of Cabbage-Noodle-Pork Casserole
View this larger image.
Makes 4 servings of Cabbage-Noodle-Pork Casserole
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1/2 pound wide egg noodles, cooked
- 1 pound ground pork or breakfast sausage
- 1 medium head cabbage, sliced
- 1 large onion, chopped
- 4 carrots, peeled and sliced1/4-inch thick
- 1 large clove garlic, chopped finely
- 1 tablespoon chicken base
- 1 teaspoon salt
- 1/4 teaspoon black pepper, or more to taste
- 1/4 cup boiling water
- 2 cups sour cream or plain yogurt
- 1 teaspoon caraway seeds (optional)
Preparation:
- In a large Dutch oven or saucepan, brown pork until no longer pink. If there is an excessive amount of fat, drain and return meat to pot.
- Add cabbage, onion, carrots and garlic, cover and let steam cook until vegetables are tender, about 20 minutes, stirring occasionally.
- Mix together chicken base, salt, pepper and boiling water and add to cabbage-pork mixture. Bring to a boil and simmer 5 minutes.
- Mix in sour cream and cooked noodles. Add caraway seeds if desired and serve. This is great with a slice of hearty bread and a side salad or plate of sliced tomatoes.
