This modern take on cabbage and sausage is a simple family meal. Brussels sprouts replace traditional cabbage in the German-inspired hearty and satisfying recipe!
What Nationality is Cabbage and Sausage Noodles?
Cabbage and Sausage Noodles has roots in Central European countries like Hungary, Poland, and Germany.
If you were to look for a cabbage and noodles recipe from each of those countries you’d find they all consist of butter, onions, egg noodles, and cabbage.
The cabbage is pan-fried in the butter along with the onions and tossed with the noodles.
How To Make Cabbage and Sausage Noodles
Cincinnati has a strong German heritage and it proudly recognizes it’s nationality every September during the annual Oktoberfest festival.
Cincinnati is known to have the largest Oktoberfest celebration in the United States. Several city blocks are blocked off to house beer booths, lots of food booths, rides and supposedly the world’s largest chicken dance.
One thing you will find at Oktoberfest is authentic cabbage and sausage noodles. While hot buttered noodles are comfort food, I prefer to skip the excess butter and make a leaner version of this classic dish.
How To Cook Cabbage And Sausage Noodles
I already mentioned, that you often see fried cabbage in this type of recipe. Like anything else steeped in hot oil, fried cabbage tastes wonderful, but I try to avoid frying my food (unless I am making something like Ricotta Donuts or Onion Rings)
This cabbage and sausage recipe is a little on the leaner side.
- To begin, prepare egg noodles according to package directions. I like egg noddles because of their shape, but any noodle will work. Add frozen peas to the past towards the end of the cooking time. You already have the hot water; it’s a time saver!
- Heat a large deep skillet with olive oil and add some frozen vegetables, cook stirring occasionally..
- This another area my recipe differs from other versions Instead of using a head of cabbage, I use its mini cousin; the Brussel sprout! Brussels sprouts are heartier with loads of flavor, but if you want to keep with tradition, cabbage leaves will do!
- Season the mixture with salt and pepper.
- I like to add a little shot of red wine vinegar to add a deeper flavor to this dish. White wine or chicken broth are good substitutions.
- Add sausage to the same skillet and cook sausage until crisp. I used a smoked, kielbasa sausage, but almost any type of sausage would do. Beef, turkey, andouille, smoked sausages or chicken sausage are good options.
- Add the cooked eggs noodles and peas to the veggie mixture and drizzle the pasta with a touch of olive oil. This will give the flavor of a pan-fried cabbage and sausage recipe while keeping the dish light and tasty.
Substitutions for Cabbage and Sausage Noodles?
There are certainly substitutions that can be made in this recipe.
I wouldn’t mess with the egg noodles, they are the perfect vehicle for this olive oil-based dish.
However, you could easily use the traditional head of cabbage and onions for the Brussels sprouts, ham or bacon for the sausage and you could omit the peas if that is your preference.
I highly recommend the olive oil instead of butter in this recipe. Not only is the olive oil better for you, but the robust flavor of the oil is a natural fit for the pasta and the white vinegar subtly softens the bitter taste of the sprouts and the veggies.
Red pepper flakes can be used to season this dish along with fresh thyme, oregano, and white pepper
This recipe is quick and easy! The pasta tossed with cooked sausage and flavorful vegetables is light yet full-bodied. This hearty dish is every bit as delicious and comforting as it’s German counterpart!
Can You Freeze This Cabbage and Sausage?
I would not freeze this dish, while the vegetables and the sausage can hold up to being frozen, the egg noodles will break down if they are heated and reheated.
Loving the Brussels Sprouts? Try Sauteed Brussels Sprouts with Fig Glaze, this recipe for Brussels Sprouts and Farro Salad, or this Homemade Pizza with Brussels Sprouts and Caramelized Onions.
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- 1 1lb wide egg noodles
- ⅓ cup frozen peas
- 2 tablespoons extra virgin olive oil
- ½ cup frozen onion, celery, and peppers
- 2 cloves garlic
- 1 lb sliced brussels sprouts
- 1 teaspoon salt
- 1 tablespoon white wine vinegar
- 1 12 package kielbasa sliced
- 1 tablespoon extra virgin olive oil
- Prepare egg noodles according to package directions, adding peas during the last few minutes. Drain and set aside.
- Heat a large deep skillet with olive oil. Add vegetables and cook veggies for 3 minutes. Add garlic and cook an additional minute.
- Add brussels sprouts. Cook vegetables an additional 3-5 minutes or until vegetables have softened.
- Season with salt. Stir in the vinegar,
- Remove vegetables from the skillet, set aside.
- Add the sliced sausage to the same skillet and cook until crisp, remove the sausage and set aside.
- Reduce the heat, add cooked eggs noodles and peas to the skillet, drizzle the pasta with the remaining tablespoon of olive oil turning to coat, stir in veggies and sausage Season with pepper.
Nutrition InformationYield 6
Amount Per ServingCalories 2688 Total Fat 227g Saturated Fat 74g Trans Fat 2g Unsaturated Fat 139g Cholesterol 558mg Sodium 8181mg Carbohydrates 66g Net Carbohydrates 0g Fiber 4g Sugar 21g Sugar Alcohols 0g Protein 98g