Savory Baked Cabbage And Noodles Recipe

About this recipe

A hearty and flavorful baked dish combining tender cabbage, noodles, and a creamy cottage cheese sauce, perfect for a satisfying Halal dinner.

Ingredients

• 1 pc Cabbage Red
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 500 ml Mother Dairy Full Cream Milk
• 1 pc (50 g) On1Y Pepper Grinder
• 200 g Mother Dairy Paneer
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 180 ml Mother Dairy Milk
• 500 g Dairy Craft Unsalted White Butter
• 200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 kg Whole Farm Grocery Sugar (Packet)

Instructions

1. 1. Finely chop 3 cups of cabbage, 1/4 cup of onion, and 1/4 cup of green pepper.
2. 2. Mix the chopped vegetables with 2 teaspoons of salt in a bowl and let them stand for 30 minutes. Then, squeeze out any excess liquid.
3. 3. Heat 1/3 cup of butter in a deep skillet over medium heat. Add the prepared vegetables, 1 teaspoon of sugar, 3/4 cup of milk, and 1/2 teaspoon of pepper. Cook over low heat for 20 to 25 minutes, stirring frequently, until the vegetables are tender and slightly golden.
4. 4. Stir in 1 cup of paneer, 2 tablespoons of lemon juice, and 1/2 teaspoon of mustard. Mix well to combine.
5. 5. Transfer the mixture into a greased casserole dish. Add an additional 3/4 cup of milk evenly over the top.
6. 6. Bake the casserole uncovered in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until the top is lightly golden and bubbling.
7. 7. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your savory baked cabbage and paneer!