Heidi Hoerman Recipe

Smoked Sausage, Cabbage & Rye Noodles

By Heidi Hoerman heidicookssupper

A pot to boil the noodles and a big saute pan to prepare the "sauce," this dish has a German attitude but is made using the same methods as any other fresh pasta dish.

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1 Tbsp
light-tasting vegetable oil, e.g. canola oil
6 to 8 oz
smoked sausage or kielbasa, sliced 3/8" thick
1/2 medium
cabbage, coarsely shredded
1/2 tsp
salt, preferably smoked salt
1 tsp
caraway seeds
1 Tbsp
butter (optional)
Find more recipes at goboldwithbutter.com
2 to 4 oz
sharp cheddar cheese, shredded
4 to 6 g
rye noodles, boiled
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Directions Step-By-Step

In a large saute pan with cover, heat the oil over medium-high heat.
Add the sliced sausage and allow to color slightly.
Add the cabbage, salt and caraway seeds and toss to coat with the oil. Cover and cook for 5 minutes or until the cabbage is softened. Stir occasionally.
Add the cooked noodles to the sausage and cabbage mixture and toss to mix thoroughly. Optionally, add the butter, let it melt, and toss to mix.
Add the shredded cheese and stir to distribute. Cover and heat through.
Serve hot.

About this Recipe