Reply #52: Here you go... [View All]

[ljm2002]

Kielbasa and Cabbage

1 small cabbage
1 small yellow onion
1 large Kielbasa sausage (1 lb)
1 tablespoon whole fennel seed
1 pound (16 oz) wide egg noodles
Olive oil, salt, pepper

Place about 2 Tbsp oil in a large pot, add the fennel seed, and heat until fennel seed is toasted. Add chopped onion and cabbage and sauté in the oil until the cabbage just begins to soften. Slice Kielbasa into bite-sized rounds, sauté until browned, and add to the cabbage, onions and fennel. Add about 1/2 cup of water (or optionally, chicken or vegetable stock), cover and let simmer over low heat. It's done when the cabbage is soft but not mushy and the flavors have melded.

While the cabbage mixture is simmering, boil the noodles in 5-6 quarts of water to which you have added 1 tsp salt and 2 Tbsp oil. When they are done (8-12 minutes -- they should be soft but not mushy), drain them in a colander.

Place a serving of noodles on a plate and top with the Kielbasa and cabbage. Yum!

This is a very hearty meal for 4 to 6 people, and the fennel seed really gives it some pizzaz. You can do without the fennel if you must, it's still very tasty.