Mac and Cheese Russian style

From the Moosewood Cookbook, by Mollie Katzen

This recipe looks odd and believe me if my brother hadn’t brought it to Thanksgiving, I would never have tried it. It is actually very tasty with an interesting array of flavors and vegetables. I wouldn’t really think of it as Mac and Cheese, more of a casserole of sorts and a tasty one at that.

1/2 pound macaroni or other small pasta
2 Tbs butter
2 cups chopped onion
2 cloves garlic, minced
1/2 lb sliced mushrooms
4 cups shredded cabbage
1 tsp salt
1 tsp caraway seeds
1 bunch fresh spinach, stemmed and coarsely chopped
2 cups cottage cheese
1/2 cup buttermilk
2 Tbs fresh dill, finely minced
2 cups packed, grated cheddar
a handful of sunflower seeds

Preheat oven to 350 and grease a 9x13 baking pan

Cook the pasta until tender and drain. (Use a BIG pot, you'll need the room.)

Melt butter in a deep skillet (this is going to need to be deeper than you think it is. AT LEAST 2 or 3 inches deep), and saute onions for 5 minutes. Add garlic, mushrooms, cabbage, salt, and caraway seeds. Cover and cook 10 minutes, or until cabbage is tender. Stir in spinach, remove from heat, and add to pasta.

Mix in cottage cheese, buttermilk, dill, black pepper and half the cheddar. Spread in prepared pan, sprinkle with remaining cheddar and sunflower seeds (if you use them), and bake uncovered for 20-30 minutes.