The other day I was in the grocery store and as I passed by the aisle with sausages and other packaged meats, my eye lit on a 1-lb. Kielbasa sealed in plastic. For some reason, it immediately came into my mind to purchase a cabbage and create the following dish for dinner that night. It was wonderful, and the leftovers were even more wonderful the next day when the cabbage had even more thoroughly absorbed all the flavors.
1 Cabbage, chopped in large bite sized pieces
1 Yellow Onion, chopped in large bite sized pieces
1 Lb. Kielbasa Sausage, sliced in 1/2" thick rounds (or diagonally slicing to get ovals)
1-2 tsp. Back Pepper, fresh cracked or coarsely ground
1-2 tsp. Fennel Seeds
3-4 Tbsp. Olive Oil
1/2 c. Vegetable or Chicken Broth
12-16 oz. Wide Egg Noodles
Heat the oil until it is good and hot. Place the fennel seeds in the hot oil and saute until toasted, 1-2 minutes. Now saute the sausage rounds/ovals until they are browned, then remove from the pan. Now saute the cabbage and onion until they begin to get limp and are coated with the oil and fennel seeds. Add back the sausage, then stir in the black pepper, pour the broth over all, cover and simmer.
Prepare the noodles according to directions, taking care not to overcook. Drain but do not rinse (we want them to stay hot), placing them in a heated serving bowl with some olive oil and/or butter stirred in to keep them from sticking together.
To serve, first check the cabbage and sausage mixture fore doneness: the onions should be transparent and the cabbage limp, and the cabbage and onion layers should have come apart, no thick clumped pieces. Place a bed of noodles on the plate, then top with a generous portion of the cabbage and sausage mixture. The flavors are a great combination, with the fennel seed and black pepper adding an extra special touch. A healthy and satisfying dish!