I don’t typically drink pumpkin spice lattes, but when I do, I prepare them at home rather than spending $5 at the local coffee shop. And this variation, which has a spicy kick, contains pumpkin! Spices get toastier and pumpkin loses its raw squash flavor when they are cooked together in a pot. This latte also gets a good kick from the black pepper.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons butter, divided
- ½ medium head cabbage, cut into 1-inch chunks
- 1 large onion, cut into 1-inch chunks
- 1 teaspoon Diamond Crystal® Kosher Salt
- 1 teaspoon ground black pepper
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 8 ounces dried egg noodles
Instructions
- Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter.
- Melt 2 tablespoons butter over medium high heat in large saute pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal® Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes.
- Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter.
- Cover and bake until mixture is hot and bubbly, about 30 minutes.
Nutrition Facts
| Calories | 610 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 24 g |
| Sodium | 879 mg |
| Sugars | 7 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
sautéed chicken breast chunks in butter and garlic seasoning and added bacon pieces . Other than that I followed recipe. This was good
My mother used to make a version of this years ago and the whole family always loved it. This was delicious and the only additions I made were adding cubed ham and crumbled bacon to make it like my Mom’s. It was perfect and we ate that and the leftovers as a main dish – it was all gone the next day! Thanks for providing the base recipe!
Very tasty, it’s a plain comfort dish which is nice sometimes. I added chicken to make it a complete meal. I also didn’t add any salt because I din’t cook with salt. I would make it again.
I made this as written except for topping with a little more black pepper and paprika before baking. Easy to prepare, simple ingredients and delicious. The whole family agreed that this one is a keeper. Thank you for sharing!
I was looking for a different side dish to make with the extra cabbage I had. I had everything needed for this dish so I thought I’d give it a try. My family really liked it and said that this recipe is definitely a keeper!
I’m in love with this recipe! I used veggie broth in place of chicken and added a bit of cheese towards the end. I also added in some vegetarian hotdogs before I baked it to make a vegetarian main dish. My husband loved it hot and took it cold for leftovers the next day which is something I’m always looking for in a recipe. I sprinkled it with some paprika once it was done to make it pretty, too – ha. It was easy and comforting on a cold day and since I have the other half of my cabbage left, I might just be making again in the near future. Thanks for a great recipe!