Ingredients:
1 package (13.5 ounces) Johnsonville Polish Kielbasa, cut into 2 inch pieces on the diagonal
1/2 medium head cabbage cut into wedges
1 (16 ounce) package wide egg noodles (I use half the bag)
fresh ground black pepper to taste
3 tbsp EVOO
2 cups of you favorite stock (I used beef)
Directions:
In the dutch oven add your EVOO and heat up to medium.
Add your kielbasa and brown.
At the same time, boil your noodles (5 mins for el dante)
Once kielbasa is browned, pour in your stock, bring to a boil, reduce heat to medium low and place cabbage wedges on top of kielbasa to act like a steamer, cover and simmer for 20 mins.
Pour noodles on top and add pepper, cover and simmer 10 mins.
Lightly stir ingredients and simmer for another 10 minutes.
Enjoy!
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