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Ingredients

5 tablespoons butter, divided ½ 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 1 cup heavy cream 1 cup chicken broth 2 tablespoons all-purpose flour 8 ounces dried egg noodles

Nutrition Info

610.3 calories carbohydrate: 55.2 g cholesterol: 168 mg fat: 39.2 g fiber: 5.6 g protein: 11.9 g saturatedFat: 23.5 g servingSize: - sodium: 878.8 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

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.

4 servings

A terrific side dish that pairs well with ham, pork roast or chops, or kielbasa. Easy and comforting!