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Beef Cabbage Paprika Noodle Bake
Andre Lewis

Beef Cabbage Paprika Noodle Bake

Cabbage cooks down around beef and noodles in a paprika-sour cream sauce that nods toward Eastern European comfort food. The cabbage is browned, not boiled, so it adds sweetness without flooding the dish. Dill is measured into the sauce rather than scattered over the finished plate.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 12 ounces wide egg noodles
  • 2 tablespoons vegetable oil
  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 1/2 small green cabbage thinly sliced
  • 2 tablespoons sweet paprika
  • 2 cups low-sodium beef broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 1 teaspoon dried dill
  • 1 1/2 cups shredded Swiss cheese

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook noodles 2 minutes short of done and drain.
  2. Brown beef and onion in 1 tablespoon oil and drain. Add remaining oil and cabbage and cook 8 to 10 minutes until tender and browned at edges.
  3. Stir in paprika, broth, salt and pepper and simmer 5 minutes. Remove from heat and stir in sour cream and dill.
  4. Fold in noodles, spread in the dish and top with Swiss.
  5. Bake for 25 to 30 minutes until bubbling. Rest 10 minutes.