(from kylerhea’s recipe box)

Source: The New Whole Grains Cookbook

Categories: ***, April2012, Casseroles, Faves, Healthy, vegetarian, whole grains


  • 1 Tbs butter
  • 2 Tbs EVOO
  • 14 oz Savoy cabbage
  • 4 oz thin French beans
  • 4 cloves garlic, minced
  • 2 Tbs chopped fresh sage
  • 1 8-oz package soba noodles
  • 1/2 tsp salt, to taste
  • Freshly cracked black pepper
  • 6 ounces aged fontina, shredded


  1. 1) Preheat the oven to 400 degrees F. Bring a large pot of water. Melt the butter and olive oil in a large saute pan and cook the cabbage and French beans over medium heat. When tender and golden, about 5 minutes. Add the garlic and sage, and cook for a few more minutes. Take the pan off the heat. Cook the soba and in the boiling water according to the package directions, drain, then mix with the cabbage in the pan, adding the salt and pepper to taste.

  2. Lightly oil a shallow 1 1/2 qt baking dish, and put half of the noodle mixture. Top with half of the cheese, then the remaining noodles, and finally the remaining cheese. Bake for 10 to 15 minutes, until melted and golden. You can also make this a day ahead, refrigerate, and bake for 25-30 minutes.

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