Ingredients:
wide noodles
1/2 to 1 lb sausage
1 onion (roughly chopped)
1 head cabbage (roughly chopped)
1 Tablespoon butter
1/4 to 1/2 teaspoon carraway seeds (optional)
salt and course-ground pepper to taste
Directions:
Heat water to cook the noodles in, and heat a large skillet over medium high heat.
Place the noodles into the boiling water.
Brown the sausage in the skillet, stirring occasionally. Add the tablespoon of butter. Add the onion and let cook a bit, then add the cabbage and caraway seeds to the pan and cook, stirring occasionally. I like to let the cabbage caramelize a little. Add the cooked noodles to the skillet and toss to combine. Salt and pepper to taste.
My notes: I used link sausage, so I sliced the links in half lengthwise and then sliced the halves into bite-size pieces. When adding the cabbage to the pan, you may need to add part and let it cook down a bit before adding the rest.
