It’s windy, rainy and I’m feeling a little anxious about a choice to buy a new house. We found a beautiful, fully restored historic home thirty miles away, but it would mean uprooting my not-so-good-at-change kiddo. The idea of a new school and new friends left her sobbing before we even discussed the issue.
We haven’t made a decision yet, but this comforting dish helped cheer everyone up. Making us feel that no matter what decision we make, it’ll work out in the end.
German Style Ham (Or Tofurkey Brat) & Cabbage Casserole
Although I prefer ham in this casserole, Tofurkey Brats worked well as a vegetarian option for tonight’s dinner.
3 cups diced ham OR 14 ounce package Tofurkey Beer Brats
12 ounce package whole grain egg noodles
1/2 head cabbage, chopped well
1 cup sauerkraut
1 stick (1/2 cup) butter
1/2 cup flour
4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon caraway seeds
5 slices Swiss cheese, broken into squares
1. Preheat oven to 350 degrees. Butter a 9x13 inch casserole or other similar sized dish.
2. Cook noodles according to package directions in salted water. Strain out water and dress with a small amount of oil to keep noodles from sticking together.
3. Meanwhile, chop the ham in a food processor until it looks like hamburger. Or cook the Tofurkey Brats in the Microwave for 1 minute. Break into pieces into a food processor and pulse until it looks like hamburger. If you don’t have a food processor just chop up either option very well.
4. In a large saucepan, melt the butter over medium heat until foam subsides. Sprinkle in the flour and stir for 2 to 3 minutes. Stir in milk, salt, pepper and caraway seeds. Stir frequently until the sauce thickens, about 5 to 10 minutes.
5. Mix the meat or meat substitute, cabbage, sauerkraut and sauce in with the noodles. Pour mixture into the casserole dish. Top with squares of Swiss.
6. Bake for 30 minutes or until the cheese is melted and casserole is heated through.
Recipe & photograph by Laura Flowers.