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.


Recipe Rating:
 1 Rating
Serves:
2
Prep Time:
Cook Time:

Ingredients

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

1
In a large saute pan with cover, heat the oil over medium-high heat.
2
Add the sliced sausage and allow to color slightly.
3
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.
4
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.
5
Add the shredded cheese and stir to distribute. Cover and heat through.
6
Serve hot.

About this Recipe