Smoked Sausage, Cabbage & Rye Noodles

Smoked Sausage, Cabbage & Rye Noodles

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Heidi Hoerman


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.


★★★★★ 1 vote

15 Min
10 Min


  • 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

How to Make Smoked Sausage, Cabbage & Rye Noodles


  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.

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