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Cabbage Noodle Casserole

Ingredients: 

5 strips turkey bacon

1 tablespoon vegetable oil

2 teaspoons sugar

1 teaspoon salt

½ teaspoon pepper

6 cups cabbage, chopped into 1 inch pieces

3 cups whole grain egg noodles, cooked

1 cup reduced-fat sour cream

1 teaspoon paprika

 Yield: 

6, 1 cup servings

Directions: 

1.    In a large skillet, cook bacon until crisp. Remove and set aside.

2.    Add oil, sugar, salt and pepper to the skillet with the bacon drippings. Add chopped cabbage and stir until coated. Cover and cook 7-10 minutes.

3.    Crumble bacon and add to cabbage. Stir in noodles.

4.    Spoon into a greased 2-quart casserole dish; cover and bake at 325º F for 30 minutes.

5.    Remove from oven. Spread sour cream over the top and sprinkle with paprika.

6.    Bake 5 minutes.

 Cabbage Rolls

Ingredients: 

12 cabbage leaves

1 pound lean ground beef

1 cup cooked brown rice

1 (15 ounce) can tomato sauce

1 teaspoon garlic salt

1/4 teaspoon pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup chopped onion

1/4 cup chopped green pepper

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon water

Yield: 

6 servings, 2 rolls each

 Directions: 

Cover cabbage leaves with boiling water. Let stand until leaves are limp, about 4 minutes. Drain. When cool, trim away excess ridge on leaf for easer rolling. Mix beef, rice, 1/2 cup tomato sauce, garlic salt, pepper, basil, oregano, onions and green pepper. Put 1/3 cup in each leaf, starting at leaf end; roll, tucking in the sides. Place seam side down in a 9-by-11-inch baking dish. Mix remaining tomato sauce with the sugar, pour over rolls. Cover and bake at 350 degrees F for 1 hour. Remove cabbage rolls from baking dish, pour juice in a saucepan. Mix cornstarch and water; stir into saucepan. Heat and stir until mixture boils, cook 1 minute. Serve sauce with cabbage rolls.

 Recipes from University of Kentucky Extension