The first time I made this for my husband, he actually reminded me a bit of my Grandpa. He went back for not only seconds, but for thirds, and a small helping of fourths! I think it’s too filling to eat that much at one time, but he scarfed it down without a problem. I never knew that he could eat like that. He told me that he didn’t know that I could cook like that, so I guess we were even. Even my kids will eat this, and they usually aren’t huge fans of cabbage. It’s just too good in here to resist!
Check out what they are saying about this recipe over at Spend With Pennies:
“Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper. A perfectly comforting meal that your whole family will love!”
You got everything you need for a satisfying dinner right here in this dish.
Ingredients
12 oz Johnsonville kielbasa or sausage , sliced
2 tablespoons olive oil , divided
1/4 cup Land O’ Lakes salted butter
1 large onion , diced
1/2 head cabbage , chopped (approx. 6-7 cups)
1 clove garlic , minced
2/3 cup Bird’s Eye frozen peas
8 oz uncooked egg noodles
salt and fresh ground black pepper to taste
Instructions
Cook noodles according to package directions, drain and set aside.
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Quick Tip: Add in some bacon too!
Thanks again to Spend With Pennies for this traditionally delicious recipe.
