| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Compucook, Pasta and s, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dry pasta |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Chopped onion |
| 2 |
md |
Clove garlic; minced |
| 1/2 |
lb |
Mushrooms; sliced |
| 4 |
c |
Shredded cabbage |
| 1 |
ts |
Salt |
| 1 |
ts |
Caraway seeds |
| 1 |
bn |
Fresh spinach; stemmed and coarsely chopped |
| 1 |
lb |
Cottage cheese; lowfat |
| 1/2 |
c |
Buttermilk; or yogurt |
| 2 |
tb |
Fresh dill; finely minced |
|
|
Fresh black pepper; to taste |
| 2 |
c |
(packed) grated cheddar |
|
|
Sunflower seeds; optional |
INSTRUCTIONS
Preheat oven to 350F. Lightly grease a 9 x 13-inch baking pan. Cook the
pasta until just barely tender. Drain thoroughly, and transfer to a large
bowl. Melt the butter in a large, deep skillet, and add the onions. After
sauteing for about 5 minutes, add garlic, mushrooms, cabbage, salt, and
caraway. Stir, cover, and cook until the cabbage is just tender (10
minutes). Stir in spinach, and remove from heat. Add to the pasta. Stir in
cottage cheese, buttermilk, dill, black pepper, and half the cheddar. Taste
to adjust seasonings, and spread into the prepared pan. Sprinkle with the
remaining cheddar and a few sunflower seeds, and bake uncovered for 20 to
30 minutes, or until heated through.
Recipe from MOOSEWOOD COOKBOOK by Mollie Katzen © 1977, 1992, used with
permission of Ten Speed Press. CompuCook's Recipe Collection.
Posted by phannema@wizard.ucr.edu and mcBuster on 97
Recipe by: Moosewood
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