Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/4 cup butter
- 1 teaspoon caraway seeds (optional)
- 1/2 cup yellow onions, peeled chopped or thinly sliced
- salt and black pepper (to taste)
- 4 cups cabbage, chopped
- 8 ounces farfalle pasta
- 1/2 cup sour cream
- =
Directions
Melt butter in a large skillet over medium heat. Add the onion and saute until transparent. Add the cabbage and saute for 5 minutes (or until tender). Stir in the caraway seeds (optional), salt and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the onion/cabbage and add the sour cream. Cook five minutes longer (until heated through), stirring frequently.