|Tumeric gives my Country Cabbage Casserole a beautiful deep yellow color.|
This is the time of year when cabbage is very reasonable so I made this recipe that I’m about to share with you. My Country Cabbage Casserole has plenty of finely chopped onions and chopped cabbage browning to provide a wonderful subtle sweetness to offset the cottage cheese and curry-like turmeric, salt, pepper and sugar before meeting with the macaroni, giving it a unique taste that we love here.
My Country Cabbage Casserole recipe is also so simple, inexpensive and happens to be a great light, healthy meal to serve. Not only is turmeric a tasty spice, it can possibly help lower cholesterol, blood sugar and ease arthritis pain. Nonetheless, you should avoid this if you take blood thinners.
|BR Naturals Safflower Oil is organic and simply extra flavorful!|
I hope when you want to cook the family something different that you will want to give my recipe a try at your house. I do think you will like it.
Something else that I like to make when I have cabbage is stuffed cabbages. Check out my recipe for my Special Crockpot Stuffed Cabbages. This is so delicious for one of those dinners that you can prepare ahead of time and forget about until the wonderful aroma entices you to the table.
My Country Cabbage Casserole
1 small head of cabbage, cleaned and chopped in small pieces
8-oz. of cottage cheese
2 cups of uncooked elbow macaroni
½ teaspoons of ground turmeric
1 teaspoon of salt
½ teaspoons of black pepper
1 teaspoon of sugar
1/4 cup of BR Naturals Safflower Organic Oil
1 medium onion (about ½ cup chopped)
Cook your macaroni while browning your finely chopped onion and chopped cabbage in the oil until golden brown.
After draining the macaroni and the vegetables have browned till the right tenderness, mix the two together in your pot.
Now add the cottage cheese, spices, sugar and mix through.