SAUSAGE AND NOODLE DINNER
serves eight
1 pound bulk pork sausage
one head cabbage (about 1 1/2 pounds), cored and thinly sliced
one large onion, thinly sliced
one large carrot, peeled and shredded
2 teaspoons chicken soup base
1/4 cup boiling water
2 cups sour cream
3/4 teaspoon salt
1/2 teaspoon ground pepper
8 ounces noodles, freshly cooked and drained
minced fresh parsley for garnish
Brown the sausage in a large skillet over medium heat. Drain the grease. Leave the sausage in the skillet and add to cabbage, onion, and carrot and mix well.
Dissolve the chicken soup base in the boiling water and add to the pot. Cover and cook over medium heat until the vegetables are tender, 10 to 15 min.
reduce the heat under the skillet to low and stir in the sour cream, salt, and pepper.
Transfer the mixture to a large serving bowl, add the hot noodles, and toss.
Garnish with parsley if desired.
serves eight
1 pound bulk pork sausage
one head cabbage (about 1 1/2 pounds), cored and thinly sliced
one large onion, thinly sliced
one large carrot, peeled and shredded
2 teaspoons chicken soup base
1/4 cup boiling water
2 cups sour cream
3/4 teaspoon salt
1/2 teaspoon ground pepper
8 ounces noodles, freshly cooked and drained
minced fresh parsley for garnish
Brown the sausage in a large skillet over medium heat. Drain the grease. Leave the sausage in the skillet and add to cabbage, onion, and carrot and mix well.
Dissolve the chicken soup base in the boiling water and add to the pot. Cover and cook over medium heat until the vegetables are tender, 10 to 15 min.
reduce the heat under the skillet to low and stir in the sour cream, salt, and pepper.
Transfer the mixture to a large serving bowl, add the hot noodles, and toss.
Garnish with parsley if desired.
