This is a great, hearty recipe that I had forgotten about. It appeared in our first cookbook, Amish Cook at Home. Caren from Indiana had asked for it because she said it’s a favorite of her family’s especially on cold winter evenings like this one. She was nice enough to email me photos. Doesn’t it look yum!? Here is the recipe so you can try it yourself.
1 pound bulk pork sausage
1 medium head cabbage (about a 1 1 /2 pounds), thinly sliced
1 large onion, thinly sliced
1 large carrot, shredded
2 teaspoons chicken stock
1 /4 cup boiling water
2 cups sour cream
3 /4 teaspoon salt
1 /2 teaspoon pepper
8 ounces noodles, cooked and drained
In a large skillet brown the sausage over medium heat. Drain the grease. Least the sausage in the skillet and add the cabbage, onion, and carrots and mix well. Stir in the chicken stock. Cover and cook over medium to high heat until the vegetables are tender about 10 to 15 minutes. Meanwhile, cook the noodles.
Reduce the heat under the skillet and stir in the sour cream, salt, and pepper. Heat thoroughly. Transfer the mixture to a large serving bowl, add the hot noodles and toss. Garnish with parsley if desired.