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Ingredients
- 2 tspn vegetable oil
- 1 large onion, halved and thinly sliced
- 1½ lb cabbage, shredded
- 1 large green apple, peeled, cored and chopped
- ¼ cup water
- ½ lb wide egg noodles
- ½ lb canned sliced beetroot, drained
- 1 lb corned beef or ham, cut into 2" strips
- ¾ cup sour cream or plain lowfat yogurt
- 2 tbsp finely chopped fresh dill or ½ tspn dried dill.
Preparation & Cooking Instructions
- Heat the oil in a large saucepan over a moderate heat for 1 minute.
- Add onion and sauté until it is limp - 5 minutes.
- Add the cabbage, and apple and water, cover, and cook, stirring occasionally,
for 10 minutes or until the cabbage has wilted.
- Meanwhile, cook the noodles according to the packet, drain well and
set aside.
- Add the beetroot and corned beef to the saucepan, cover, and cook
for 4 minutes or until heated through.
- Smooth in the sour cream and bring just to serving temperature (do
NOT boil), then add the noodles, toss lightly, and sprinkle with
the dill.
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