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one ordinary plate of broad pale egg noodles tangled with soft thin cabbage strands, browned onion slivers and browned kielbasa coins in a light buttery coating, with no potatoes, tomato sauce, cheese, mustard seeds or garnish
Andre Lewis

Kielbasa Cabbage Noodle Skillet

Shred the cabbage thinly enough to soften around the egg noodles without leaving thick raw ribs in the finished skillet. Brown the kielbasa first and keep it aside while the cabbage loses volume in butter. The noodles then absorb broth directly in the pan, so lift and stir them occasionally as they soften. A little remaining liquid is welcome before the sausage returns. The skillet should finish glossy and loose, with soft cabbage strands woven among the noodles rather than a dry clump that needs cutting with a serving spoon.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz fully cooked kielbasa cut into 1/4-inch coins
  • 1 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 1 large yellow onion thinly sliced
  • 6 cups finely shredded green cabbage
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 8 oz dry wide egg noodles
  • 1/2 cup water reserved as needed
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat oil in a deep 12-inch 5-quart saute pan over medium-high heat. Brown kielbasa coins for 5 to 6 minutes, turning once, then transfer to a plate.
  2. Lower the heat to medium and melt butter in the same pan. Cook onion and cabbage with salt and pepper for 10 to 12 minutes, stirring often, until softened with a few browned edges.
  3. Pour in broth and bring to a simmer. Stir in dry egg noodles, cover loosely and cook over medium-low heat for 8 to 10 minutes, lifting and stirring every 2 minutes until noodles are tender.
  4. Add reserved water 2 tablespoons at a time only if the pan dries before the noodles finish. Fold kielbasa back in and heat for 2 minutes.
  5. Remove from the heat and stir in vinegar. Divide into 6 portions while the noodles and cabbage are still loose and glossy.