Creamy Cabbage and Noodles: An Easy Comfort Food Recipe

Ingredients

• 5 tablespoons butter, divided
• 0.5 medium head cabbage, cut into 1-inch chunks
• 1 large onion, cut into 1-inch chunks
• 1 teaspoon Diamond Crystal® Kosher Salt
• 1 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 8 ounces dried egg noodles

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish with 1 tablespoon of butter to prevent sticking.
2. Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Add the cabbage and onions, then season with salt and black pepper. Stir, cover, and cook until the cabbage and onions are softened, approximately 10 minutes.
3. Stir in the flour and continue to cook for an additional 2 minutes. Slowly stir in the broth and cream. Simmer until the mixture has slightly thickened, about 2 minutes.
4. Fill a large pot with lightly salted water and bring it to a rapid boil. Cook the egg noodles until they are tender but still firm, about 5 minutes, or follow the package directions. Drain the noodles thoroughly.
5. Add the cooked noodles to the cabbage mixture, stirring to combine all ingredients well. Transfer the mixture to the prepared casserole dish and dot the top with the remaining 2 tablespoons of butter. Cover the casserole dish tightly with aluminum foil.
6. Bake in the preheated oven until the mixture is heated through and bubbly, approximately 30 minutes. Let it cool slightly before serving.

Nutrition

• Calories: 610 kcal
• Fat Content: 39 g
• Fiber Content: 6 g
• Sugar Content: 7 g
• Sodium Content: 879 mg
• Protein Content: 12 g
• Cholesterol Content: 168 mg
• Carbohydrate Content: 55 g
• Saturated Fat Content: 24 g
• Unsaturated Fat Content: 0 g