Kielbasa and Cabbage Noodles
- Yield 4
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Kielbasa and Cabbage Noodles is a pork recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces uncooked wide egg noodles
- 5 slices bacon, diced
- 1 pound kielbasa, diagonally sliced into bite-sized pieces
- 1 small white onion, diced
- half of a medium green cabbage, roughly chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon caraway seeds (optional)
- 1 1/4 cups chicken stock
- 2 tablespoons apple cider vinegar
- fine sea salt and freshly-cracked black pepper
Method
Prep pasta water. Raise a large stockpot of generously-salted water to a boil.
Leave the bacon and kielbasa. While that cooks, in a large nonstick sauté pan, fry the bacon over medium-a hot burner until lightly crispy. Move the bacon with a slotted spoon to a clean plate and keep nearby. Tip in the kielbasa to the pan and sauté in the remaining bacon grease, flipping and tossing occasionally, for about 5-7 minutes or until it is lightly browned on all sides. Move the kielbasa with a slotted spoon to the plate with the bacon and keep nearby.
Leave the onion. Tip in the onion to the pan with the remaining bacon and sausage grease and sauté, stirring occasionally, for 3 minutes.
Tip in the egg noodles to the water and cook according to package instructions, stirring occasionally, until just barely al dente. (Don’t overcook!) pour off.
Leave the cabbage. While the noodles are cooking, add the cabbage, garlic, tomato paste, smoked paprika, caraway seeds (if using) and a generous pinch of salt and pepper to the onion. Sauté, waiting 2-3 minutes between stirs so that the cabbage on the bottom can lightly brown and caramelize, for about 8 minutes or until the cabbage is tender and caramelized to your liking. Tip in the chicken stock and vinegar and stir to combine.
Mix Once the noodles are ready to go, add them to the sauté pan (or if that pan isn’t large enough, you can combine everything instead in the stockpot) and gently toss to combine. Taste and season with additional salt and pepper as needed.
Plate Plate while it is hot and enjoy!
