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🍝 Creamy Noodle Casserole with Caramelized White Cabbage and Ham

780 kcal · 30 min · 4 servings

Ingredients

• 250 g egg noodles
• salt
• 800 g young white cabbage
• 1 onion
• 2 tbsp butter
• 2 tsp sugar
• 4 tbsp brandy vinegar
• 150 g cooking ham (in slices, e.g. Prague ham)
• pepper (from the mill)
• 1 pinch ground cumin
• 1 pinch ground coriander
• 2 egg yolks
• 2 eggs
• 200 g whipping cream
• 1 tbsp cornstarch
• 200 ml milk
• nutmeg (freshly grated)
• cayenne pepper
• 200 g grated cheese (e.g. Emmental)
• butter (for the dish)

Instructions

1. 1. Preheat the oven to 170 degrees Celsius fan-assisted.
2. 2. Cook the pasta in plenty of salted water according to the package instructions until al dente.
3. 3. Drain the pasta well and let it drip dry, but do not rinse it with cold water.
4. 4. Wash the white cabbage, quarter it, and remove the hard core.
5. 5. Cut the cabbage flesh into strips about two centimeters wide.
6. 6. Peel the onion and cut it into cubes about two centimeters in size.
7. 7. Heat the butter in a wide pot.
8. 8. Sauté the onion cubes in it for three minutes until translucent.
9. 9. Stir in the sugar and let it caramelize until light brown.
10. 10. Deglaze the mixture with vinegar and let the liquid evaporate completely.
11. 11. Add the cut cabbage and toss it briefly.
12. 12. Let the vegetables cook covered for about ten minutes over medium heat.
13. 13. Mix the cooked pasta with the cooked cabbage and the ham pieces.
14. 14. Transfer the mixture to a baking dish and sprinkle it with grated cheese.
15. 15. Cover the dish with aluminum foil and bake the casserole for 20 minutes.
16. 16. Remove the aluminum foil and increase the oven temperature to 190 degrees Celsius fan-assisted.
17. 17. Bake the casserole for another 15 minutes until golden brown.
18. 18. Take the casserole out of the oven and let it rest for a short time.
19. 19. Serve the casserole hot.

Nutrition per serving

• kcal: 780
• Protein: 38 g · Fett/Fat: 42 g · Carbs: 68 g