This comforting casserole is a grown-up version of macaroni and cheese—the fancier cheese makes flavors are a little more sophisticated, and the sauce is simplified, but it still has all the homey goodness of mac and cheese. The cabbage bakes up tender and surprisingly mild, plus it adds lots of fiber, vitamins and antioxidants, and makes the dish less heavy. Serves 4-6.
1 tablespoon olive oil
1/2 head green or Savoy cabbage, thinly sliced or shredded
1 small onion, chopped
6 ounces whole wheat noodles or macaroni
2/3 cup milk
2 ounces Gruyere or Cheddar cheese, shredded
3/4 cup boiling water
Freshly ground pepper
Preheat the oven to 350 degrees F and grease a large, 2-quart casserole dish with oil.
Boil large pot of water. Cook the noodles according to package directions until just al dente (tender yet firm, not limp.) Reserve 3/4 cup pasta water and set aside; drain remaining water. Place cooked noodles in the casserole dish.
Meanwhile, in small frying pan, heat the oil and sauté onion for 5 minutes or until softened. Add onion and cabbage to noodles. Add milk, cheese, hot pasta water and fresh pepper. Stir to combine. Cover and bake in oven for 30 minutes or until cabbage is tender and sauce is bubbling. Remove lid and bake for 5 more minutes to allow top to brown. Serve hot.
We thank brighteating.com for this recipe.