Smoked Sausage, Cabbage & Rye Noodles
SMOKED SAUSAGE, CABBAGE & RYE NOODLES
Pinched 23 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|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)|
|2 to 4 oz||sharp cheddar cheese, shredded|
|4 to 6 g||rye noodles, boiled|
Columbia, SC (pop. 129,272)
Member Since Jun 2010
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.
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.