Time 1h Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter. Melt 2 tablespoons butter over medium high heat in large saute pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal® Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes. Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter. Cover and bake until mixture is hot and bubbly, about 30 minutes.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Heat the butter in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the cabbage; cook and stir until the cabbage has softened, about 20 minutes. While the cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi float to the top, about 3 minutes; drain. Stir the cooked gnocchi and ham into the cabbage and heat through. Season with salt and black pepper to taste.
Time 35m Yield 8 servings. Number Of Ingredients 7 Steps:
Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.
Time 1h25m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven tp 350F degrees. In a saucepan warm the milk until it just starts to bubble around the edge of the pan. remove from heat (watch your milk that it doesn’t scorch on the bottom). In a skillet, melt butter, saute the cabbage until tender, about 5 minutes. Butter a 3 quart oven proof dish, in even layers add 1/2 of the cooked noodles, then 1/2 of the cabbage then add the ham. Top with remaning cabbage and then the noodles. In a bowl beat the scalded milk with the eggs and caraway seeds. Pour over the cabbage/noodles. Bake uncovered for 1 hour or until a knife comes out clean when inserted. Serve.
Time 30m Yield 10-12 servings. Number Of Ingredients 10 Steps:
In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes. , Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately.
Time 50m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Steam cabbage till tender crisp. Drain if necessary. Arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray. Mix together soup and milk. Pour over cabbage and ham. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
