12 ounces flat noodles
3 cups shredded green cabbage
1/2 cup finely ground bread crumbs
1 3/4 cups undiluted evaporated skim milk
3 tablespoon arrowroot
1 clove garlic
1 cup shredded sharp Cheddar
1 teaspoon grated orange zest
1 teaspoon salt
1 teaspoon dried dill
1/2 teaspoon white pepper
1/4 teaspoon crushed, dried hot red chilies
In large pot, cook the noodles according to package directions.
Preheat oven to 350 degrees. Lightly coat 2-quart ovenproof casserole dish with vegetable oil and set aside.
While pasta is cooking, steam or simmer cabbage until it softens. Drain well and place in large bowl.
Drain cooked noodles, rinse with cold water and drain again. Add noodles to bowl of cabbage and set aside.
To prepare sauce, whisk a small amount of milk into the arrowroot and place in a medium sized pot over low heat. Slowly add remaining milk, whisking constantly, to ensure no lumps form. Add the garlic and cook the sauce over low heat until it is smooth and begins to bubble and thicken (6-8 minutes).
Remove from the heat and add the Cheddar cheese, orange zest, salt, dill, pepper and chilies.
Pour the sauce over the cabbage and noodles and mix together well. Spoon the noodles in the casserole dish and top with bread crumbs.
Bake in oven until sauce is bubbly and crumbs are golden brown.
Serve with dark bread.