It was a cooler summer day, rare since this year has seemed hotter than usual here up North. I had cabbage and sausage and wanted a satisfying bowl of German comfort food. I always assume anything made with noodles, cabbage, sausage, some bread cubes and a lot of butter is German. It is definitely always comforting! I’d found this recipe and was finally going to remove it from my ‘food to make’ bucket list.
I cooked the noodles first, making them al dente with just a little chew left in them. I drained and rinsed the noodles and set them aside.
While my noodles cooked I cut up bread cubes. I added more cubes than the recipe called for, it’s one of our favorite parts of this dish. I’d made a similar recipe years ago and looked forward to having it again, with tweaks. The extra bread cubes were one of my tweaks.
As the bread cubes fried in a large skillet with some butter, I diced an onion.
The onion went into the skillet with the bread cubes when they began to brown around the edges. They’d get more cooking as the onion cooked.
I removed the onions and bread cubes to a dish and set aside. I left the butter in the skillet and added some evoo. I browned the slices of sausage until they were browned in places, then removed them from the skillet to a bowl as well.
I added the cabbage to the skillet and stirred occasionally, breaking it apart into even smaller bits with my spatula. I added 1/4 cup water to help the cabbage steam a little and cooked until the cabbage was wilted and the water had cooked out of the skillet. It looks like a lot of cabbage at first but it’s going to reduce down to about half.
I added the stick of butter and let it melt before coating the cabbage.
Next the noodles were added to the skillet and again stirred in. Again I let the contents heat through for a few minutes.
I added the bread cubes and onions back to the skillet along with the sausage, stirring well. When they were heated through I taste tested for seasoning. I added more salt and pepper to taste then gave it one last stir. Super!
I served the noodle dish in large bowls topped with a sprinkling of grated Parmesan. Not a German garnish, but seemed appropriate for the flavors. Then we dug in and were very pleased with the dish. Slightly chewy noodles, sausage, cabbage and buttery bits of bread! It was a delight that was tasty on many levels!
Even the leftovers several days later were great. Although the dish isn’t the quickest recipe in the mix, it’s worth the effort to take the steps to make it. Totally pleasing.
Sausage Cabbage and Noodles
Reminiscent of a German comfort food, this hearty noodle dish boasts sausage, cabbage and bread cubes for extra flavors.
- 1/4 cup butter (I used 1/2 cup)
- 1 cup 1″ bread cubes (I used 2 cups)
- 1 onion; diced
- extra virgin olive oil
- 1 lb sausage or bratwurst; cut into 1/4″ pieces
- 1 small cabbage; cut into bite-sized pieces
- 1/4 cup water
- 1 bag wide egg noodles; prepared al dente
- 1/2 cup butter
- Salt and pepper to taste
- grated Parmesan cheese for topping
Melt butter in a large nonstick skillet. Add bread cubes and sauté until they just begin to brown. Add onions and cook until they begin to caramelize. Set aside in a dish, leaving the butter behind.
Add extra virgin olive oil to the skillet. Brown sausage slices over medium high heat until browned in places. Remove from pan and set aside.
Place cabbage in skillet with sausage drippings and fry until wilted, breaking pieces apart with spatula and scrapping up bits from bottom of fry
Place butter in skillet and when melted, stir to coat contents.
Add noodles and again stir to coat well.
Add bread cubes, onions and sausage pieces to skillet and stir well. Let cook for several minutes until all pieces are heated through. Taste test for seasoning, adding salt and pepper as necessary.
Serve sprinkled with grated parmesan cheese.