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Enjoy this recipe from Secrets from Grandma’s Kitchen.
Submitted by: Christie Schenck from Somerset, PA
1 lb. ground pork sausage
1 head cabbage, thinly sliced
1 onion, thinly sliced
1 carrot, peeled and shredded
2 t. chicken bouillon granules
1/4 c. boiling water
16-oz. container sour cream
3/4 t. salt
1/2 t. pepper
8-oz. pkg. egg noodles, uncooked
Optional: chopped fresh parsley
Brown sausage in a large skillet over medium heat; drain. Add cabbage, onion and carrot; mix well. Dissolve bouillon in boiling water; pour into skillet. Cover and cook over medium-high heat until vegetables are tender, about 10 to 15 minutes. If necessary, add a little additional water. While sausage mixture is simmering, cook noodles according to package directions; drain. Reduce heat under skillet to low. Stir in sour cream, salt and pepper; heat through. Gently fold in cooked noodles. Garnish with parsley, if desired. Serves 4 to 6. | |
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Brown sausage in a large skillet over medium heat; drain. Add cabbage, onion and carrot; mix well. Dissolve bouillon in boiling water; pour into skillet. Cover and cook over medium-high heat until vegetables are tender, about 10 to 15 minutes. If necessary, add a little additional water. While sausage mixture is simmering, cook noodles according to package directions; drain. Reduce heat under skillet to low. Stir in sour cream, salt and pepper; heat through. Gently fold in cooked noodles. Garnish with parsley, if desired. Serves 4 to 6. |
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