About this recipe:This Polish recipe combines sage-infused pork sausages with cabbage, green peppers, onions and wide egg noodles. It's simple, yet delicious. Serve with soured cream, if desired.
450g kluski noodles
685g pork sausages with sage, cut into bite-sized pieces
1 green pepper, diced
1 onion, diced
1 litre water or as needed
1 large head cabbage, chopped
salt and pepper to taste
125ml soured cream (optional)
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Method Prep:10min › Cook:45min › Ready in:55min
Bring a saucepan of lightly salted water to a rolling boil over high heat. Stir in the noodles and return to the boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain.
Meanwhile, heat a large frying pan over medium-high heat and stir in the sausages, green pepper and onion. Cook and stir until the sausages are evenly browned and no longer pink, about 10 minutes. Drain and discard any excess fat.
Bring the 1 litre of water to the boil in a large saucepan. Stir in the cabbage, the sausage mixture and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with soured cream if desired.
Kluski noodles are Polish wide egg noodles. If these are unavailable, substitute in wide egg noodles or tagliatelle.