1 Tablespoon olive oil
1 sweet onion, sliced
2 cloves garlic, smashed and chopped
1 teaspoon caraway seeds
1 head green or Savoy cabbage, sliced into strips (try for the same size as your egg noodles)
12 ounces whole wheat egg noodles, cooked al dente
24 ounces cottage cheese or 16 ounces cottage cheese and 8 ounces sour cream
Salt and Pepper to taste
1 bunch of green onions, flat-leaf parsley or garlic chives, chopped
In a large pot, sauté onion and garlic in oil over low heat, until onions are soft and translucent.
Add caraway seeds, stir until seeds become really fragrant, then add cabbage. Stir well to coat
the cabbage with the onion mixture. Cook uncovered over medium heat until cabbage starts to
wilt—be sure to stir it often so the cabbage cooks evenly. At this point the cabbage is a little
crispy, but if you like a softer texture, just cook it a little longer. Carefully stir in egg noodles (a
wooden spoon will help keep the noodles intact) and add cottage cheese. Over low heat, cover
and cook, stirring often to prevent sticking, until hot. Taste for seasoning, stir in chopped
herbs, cover and heat for 2-3 minutes. Stir well and serve.
Serve this ultimate, yet good-for-you comfort food with a fresh fruit salad and a crunchy, crusty
bread. Leftovers are good cold or reheated in the microwave!