Superfoods Macaroni Casserole
Kale and Cabbage are two foods from the same family that hold a great deal of potential – but you don’t see them in recipes very often. Kale isn’t just a garnish on your plate people! You always hear “eat your leafy greens”! Kale is the king of calcium, along with all the other good stuff that comes with it – magnesium, potassium, vitamin C and A, essential fatty acids, and of course, iron. Try chopping it finely and putting it in your mashed potatoes – makes them look beautiful too!
Cabbage is another one with a boring rap, it’s not just saurkraut, or just the outside of that yummy meat rollup at Christmas! And there is so much you can do with it if you just remember to toss it in there. Cabbage is rich in fiber and an excellent source of vitamin C, so toss it into your spaghetti sauce once in a while!
I recommend buying locally made organic cheese and yogurt if you can find it – rich in naturally occuring omega 3s and vitamins A and D. Support your local dairy farmers, and those who treat their cows humanely!
- In a dutch oven, bring water to a boil. Add the pasta and cook until al dente (not too soft).
- Melt the butter in a large skillet. Add the onions and fry until translucent.
- Add garlic, grated cabbage, and caraway seeds, and cook for about 10 minutes.
- Add kale and nutmeg and cook for 2-3 mins or until kale is wilted.
- In the dutch oven, combine the pasta with the yogurt and about half the cheddar cheese. Add to that the cabbage and kale mixture.
- Grease a casserole dish (I use a deep round 9″ glass dish) and pack the mixture in. Sprinkle the rest of the cheese on top, and bake at 350F for 25-30 mins. If you want, use the broiler for the last 2 mins to crispy up the cheese on top. Allow it to stand for about 10 mins before you dig in.