Winter is coming. Those days when I just can’t get warm have begun. I have begun my hibernation under my fluffy warm blanket, and I don’t plan on coming out until the holidays are over and the sun is out. This type of cold weather always makes me constantly hungry. The temperatures drop, and I am always looking for something to snack on. I crave warm, hearty meals.
So begins the roasted vegetables, slow cooked meats, and baked pastas that my sister claims makes the house too hot during the summer. For my first winter dinners, I turned to my Polish roots. This pasta is not like your average spaghetti or baked ziti, but it’s very delicious. You combine the eastern Europe flavors with some cheese and bake the pasta until it’s crusty, warm, and delicious.
8 ounces penne
1 tablespoon butter
4 cloves garlic, minced
1 onion, chopped
1 small head cabbage, coarsely chopped
2 teaspoons dried dill
1 teaspoon ground mustard
1 cup cottage cheese
1/2 cup sour cream
4 ounces cheddar cheese, shredded
Salt and pepper, to taste
Preheat oven to 375°F.
Bring a pot of salted water to a boil. Cook pasta al dente, according to instructions. Drain and set aside.
In a large saucepan over medium heat, melt butter. Add garlic and cook until fragrant, about 1-2 minutes. Add onion and cook for 6-8 minutes, until translucent. Add cabbage and cook for 8-10 minutes, until cabbage is cooked through.
Add dill, ground mustard, cottage cheese, sour cream, and cooked pasta. Mix until combined. Turn off heat and stir in cheddar cheese, reserving some for topping. Add a small spoonful of horseradish, if desired. Spoon pasta into 4 oven proof bowls. Top with remaining cheddar cheese. Bake for 20-25 minutes.