CABBAGE AND NOODLES WITH DILL AND YOGURT
Total time: 30 minutes Storage: Refrigerate for up to 4 days.
• 8 ounces medium or wide egg noodles
• 3 tablespoons olive oil
• 1 large yellow onion (12 ounces), halved and thinly sliced
• ½ head large green cabbage (1¾ pounds total), cored and thinly shredded (6 cups)
• ¾ teaspoon fine salt, divided, plus more to taste
• ½ teaspoon freshly ground black pepper
• Water, as needed
• ¼ cup coarsely chopped fresh dill, plus dill fronds for garnish
• 1 tablespoon unsalted butter
• ½ cup plain whole-milk or low-fat Greek yogurt
Instructions: Bring a large pot of water to a boil. Add the noodles and cook until al dente, about 1 minute less than the package directions. Reserve ½ cup of the cooking water, then drain.
Meanwhile, in a large, deep skillet over medium-high heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 5 minutes. Add the cabbage, ½ teaspoon of the salt and the pepper and cook, stirring occasionally, until the cabbage is tender and browned in spots, about 5 minutes. Add a splash of water to the pan if it seems to be getting dry. Remove from the heat and set aside until the noodles are ready.
Add the cooked, drained noodles to the skillet, along with the dill, butter and the remaining ¼ teaspoon of salt. Set the skillet over medium heat and warm the mixture, tossing it gently, until the butter is melted and everything is combined. Add some of the reserved cooking water as needed to loosen. Taste and season with additional salt, if desired. Divide the mixture among the bowls, top each with a dollop of yogurt and a couple of dill fronds, and serve. Nutrition information per serving (1½ cups noodle-cabbage mixture and 2 tablespoons
low-fat yogurt): Calories: 422; Total Fat: 16g; Saturated Fat: 4g; Cholesterol: 56mg; Sodium: 497mg; Carbohydrates: 60g; Dietary Fiber: 8g; Sugar: 11g; Protein: 12g