What's for Dinner?:Cabbage Noodles and Kielbasi

This is an old recipe from my Aunt Phyllis. Growing up as a little kid I think that every First Communion, Baptism, Birthday, Confirmation, Graduation Party and Summer Cookout, this was always a staple on the buffet table. My Aunt always served it and we liked it so much that my mom also would make it on a regular basis in the fall/winter months.  Cabbage Noodles and Kielbasi, served with a tossed salad and corn on the cob and that’s What’s for dinner! 

It's a very simple easy dish and can be made within 45minutes to an hour before you serve. The longest part is letting the cabbage wilt down till it almost sticks to the bottom of the pan, carmelizing the cabbage so it’s sweet.

Cabbage Noodles and Kielbasi

• 1 Large Head of Cabbage Roughly chopped (the cabbage will shrink once cooked)
• Water
• Salt, Garlic Salt and Pepper
• 4 T Butter
• 2 Packages of your favorite Kielbasi
• 1 Package of egg noodles, cooked, drained and buttered.

Directions: In large pot on top of the stove melt your butter and add 1 whole head of cabbage chopped roughly, water about ½ way up the pan. Bring to a boil, reduce heat till water evaporates then add more water and more butter (Paula Deen like) if need be. Add salt to help the cabbage sweat and reduce, cover and let it go.  Just keep checking it to make sure you don’t run out of liquid. You want wilted cabbage till it’s almost carmelized and can take about 45 mins to shrink that large amount of cabbage down.  Simmer till all the water is gone and add more if need be to continue to cook the cabbage down.

When the cabbage is done, adjust your seasonings ( I like garlic salt on it and pepper) then add the kielbasa (slice however you like whether it’s in coins or diagonal shapes) so it’s heated through on top of the cabbage.  Pour the cooked buttered noodles on top and stir all together.

I love eating this dish with Guldens spicy brown mustard to dip the Kielbasi in.  Just reminds me of my childhood and just a good hearty meal.  Not light by any means but a good fall/winter cool night recipe. Hope you enjoy?