Ingredients 60 g egg noodles
1½ tsp butter
1 shallot (or ½ onion)
½ small cabbage, sliced into about 6 mm
½ tsp caraway seeds
About 2½ tbsp dry white wine (or water)
1 cup chicken stock
¾ tbsp plain flour
About ¼ cup yoghurt
1 tbsp sour cream
1 tbsp Parmesan, grated
1 tbsp breadcrumbs
¼ cup slivered almonds
Preheat the oven to 190°/170° for fan forced.
Cook the egg noodles according to directions on the packet. Drain and keep.
Melt the butter and add the onion, and cook until soft - this will be about 5 minutes.
Add the cabbage, caraway seeds and cook for another minute.
Add the wine, cover, and simmer for about 10 minutes or until the cabbage is just cooked.
In a small bowl, mix the chicken stock and flour.
Add this to the cabbage, reduce the heat to low and cook, stirring for about 3 minutes or till the mixture has thickened slightly.
Mix in the yoghurt, sour cream and vinegar.
Stir in the drained noodles.
Spoon the cabbage and noodle mixture into an ungreased shallow 3 cup casserole, and sprinkle the cheese and breadcrumbs over it.
Bake for about 20 minutes.
Take it out of the oven and sprinkle the almonds on top of the casserole, and bake, for about 15 minutes, or until it is slightly browned on the top.