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SAUSAGE AND NOODLE DINNER

The Amish Cook at Home
by Kevin Williams and Lovina Eicher
You can use store-bought sausage for this recipe, but we always use fresh sausage. Although we do our butchering in the winter, recipes like this are enjoyed year-round, as I home-can some and freeze some.
Serves 8

 

Ingredients

· 1 pound bulk pork sausage
· 1 head cabbage (about 1½ pounds), cored & thinly sliced
· 1 large onion, thinly sliced
· 1 large carrot, peeled and shredded
· 2 teaspoons chicken soup base
· ¼ cup boiling water
· 2 cups sour cream
· ¾ teaspoon salt
· ½ teaspoon ground pepper
· 8 ounces noodles, freshly cooked and drained
· Minced fresh parsley for garnish
 

Directions

Brown the sausage in a large skillet over medium heat.

Drain the grease. Leave the sausage in the skillet and add the cabbage, onion, and carrot and mix well.

Dissolve the chicken soup base in the boiling water and add to the pot. Cover and cook over medium heat until the vegetables are tender, 10 to 15 minutes.

Reduce the heat under the skillet to low and stir in the sour cream, salt, and pepper.

Transfer the mixture to a large serving bowl, add the hot noodles, and toss.
Garnish with parsley.
 

 

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