Polish Noodles

Polish Noodles

VOLZSTONE

"This recipe combines sage sausage, cabbage, and noodles. Simple and DELISH! This is my husband's grandma's recipe, and my husband's favorite. I couldn't ask for an easier favorite. It's better when served the next day, or cooled for at least an hour, then reheated. "
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Ingredients

55 m servings 402 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
  2. Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  3. Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.

Footnotes

  • Cook's Note
  • If you are making this dish ahead to serve the next day, make it watery; the noodles will absorb most of the moisture.

Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

It was a cold day here in Buffalo, NY and this really hit the spot. A real comfort food. I only had smoked sausage on hand and it turned out great. I think it would also be good with ham. It's t...

Most helpful critical review

My husband liked it, but I thought it was rather plain and mushy.

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It was a cold day here in Buffalo, NY and this really hit the spot. A real comfort food. I only had smoked sausage on hand and it turned out great. I think it would also be good with ham. It's t...

My husband liked it, but I thought it was rather plain and mushy.

I followed the recipe, except used a 12 ounce bag of noodles and only one 12 ounce roll of Jones original breakfast sausage. It is wonderful. My husband loved it. I threw in one carrot choppe...

Holy Cow - this recipe rocked. I made it as a side dish and we wished it was the main course. So much more healthy than plain buttered noodle haluski! The only change I made was to add a bit o...

Awesome, hearty, and filling, and adaptable to whatever you like or have on hand. We ate the leftovers from this all weekend, changing it a little each time to make a "new" meal.

Made ths recipe for my wife who loves the compination of cabbage and a starch such as noodles or potatoes. Maybe it was the fact I used egg noodles instead of the ones listed in the recipe (the...

We did a Mexican Polish version of this dish. I used chipotle kielbasa sausage, two cups of peppers, one onion, and then 1/2 the liquid - chicken broth. I fried the cabbage with the meat and veg...

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