Recipe By VOLZSTONE
Rating
Published Apr 4th
Prep 10m Cook 45m Additional - Ready In 55m
Servings 12 cups Calories 402

This recipe combines sage sausage, cabbage, and noodles. Simple and DELISH! This is my husband’s grandma’s recipe, and my husband’s favorite. I couldn’t ask for an easier favorite. It’s better when served the next day, or cooled for at least an hour, then reheated.

Recipe Ingredients

  • 1 (8 ounce) package kluski noodles
  • 2 (12 ounce) packages sage pork sausage
  • 1 green pepper, diced
  • 1 onion, diced
  • 4 cups water, or as needed
  • 1 large head cabbage, chopped
  • salt and pepper to taste
  • ½ cup sour cream

Cooking Directions

  1. 1 Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
  2. 2 Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  3. 3 Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.

Nutrition Facts

  • Calories 402
  • Carbohydrate 32.7 g
  • Cholesterol 77.9 mg
  • Fat 22.5 g
  • Fiber 5.3 g
  • Protein 18.1 g
  • Saturated Fat 8.5 g
  • Sodium 791.4 mg
  • Sugar 7.3 g

Chef's Notes

If you are making this dish ahead to serve the next day, make it watery; the noodles will absorb most of the moisture.

Reviews

  1. This is delicious! I made it easier. I fried sausage and onion in a large skillet. I boiled salt water in a stock pot and cooked noodles and cabbage (and shredded carrots) all together. When cooked, I used a slotted spoon to add the noodle mixture (and about half a cup of the pot water) - Read more ...
  2. Awesome hearty and filling and adaptable to whatever you like or have on hand. We ate the leftovers from this all weekend changing it a little each time to make a "new" meal.
  3. Made ths recipe for my wife who loves the compination of cabbage and a starch such as noodles or potatoes. Maybe it was the fact I used egg noodles instead of the ones listed in the recipe (they dont carry these in my market) but the end result was a mush and the wife using - Read more ...
  4. We did a Mexican Polish version of this dish. I used chipotle kielbasa sausage two cups of peppers one onion and then 1/2 the liquid - chicken broth. I fried the cabbage with the meat and veggies tossed in the cooked noodles (al dente) then cooked down the stock. I put in one large diced - Read more ...
  5. Holy Cow - this recipe rocked. I made it as a side dish and we wished it was the main course. So much more healthy than plain buttered noodle haluski! The only change I made was to add a bit of chicken broth to the water. One reviewer thought it was mushy - I suggest - Read more ...
  6. I followed the recipe except used a 12 ounce bag of noodles and only one 12 ounce roll of Jones original breakfast sausage. It is wonderful. My husband loved it. I threw in one carrot chopped up for some 'color'. Thanks for sharing this recipe!
  7. My husband liked it but I thought it was rather plain and mushy.
  8. It was a cold day here in Buffalo NY and this really hit the spot. A real comfort food. I only had smoked sausage on hand and it turned out great. I think it would also be good with ham. It's the kind of dish you can use your imagination with. Good recipe for a - Read more ...
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