Cabbage Sausage and Kluski is a simple to make, yet, deliciously flavorful Pennsylvania Dutch Recipe made from fried green cabbage, lightly browned bratwurst sausages, bacon, garlic, onions, lots of butter, and Polish Kluski Noodles that your entire family is sure to love.
Comfort food is my favorite food, there is nothing like a delicious warm comforting recipe on a chilly night or heck any other night for that fact. Cabbage Sausage and Kluski is one of those childhood recipes my father would make every so often during the winter and fall months when my mother worked late. It was so wonderful there would hardly ever be a bite left.
Some of you are asking, what is Kluski? The name “kluski” and “egg noodles” are sometimes used in interchangeable ways. Kluski tends to mean a kind of Polish light dumpling, as well as egg noodles. Confusing right? Yeah, I know kind of like the American Language at times right?
Did she mean to say Halusky? My answer? No, I did not. You read that correctly, Kluski. I know tend to share a lot of Southern Dishes and recipes on here that Y’all enjoy, however, I also love sharing other fabulous comfort food recipes we have enjoyed over the years living in different areas. This Cabbage Sausage and Kluski is a fantastic example of fine comfort food.
If you love cabbage you are going to fall in love with this amazing comfort food recipe of my Dad’s for Cabbage Sausage and Kluski. When I tell you it’s amazing, I really mean it. Just imagine fabulously buttery noodles with sauteed cabbage, bratwurst, thick sliced, bacon, and onions all in one dish. Oh my gosh so delicious!
- 1 pound of quality Bratwurst or Polish Sausage
- 6 slices of thick cut bacon
- 1 stick of unsalted butter
- 1 tablespoon bacon drippings
- 1 head of cabbage
- 1 large onion
- 4 cloves garlic
- Kosher salt
- Ground Black Pepper
- Dash of Worcestershire sauce
- Pennsylvania Dutch Egg Noodles, Kluski – 12 oz bag
- 1 pound Quality Bratwurst or Polish Sausage I use Bratwurst
- 6 slices Thick Sliced Bacon fried and chopped
- 1 stick Unsalted Butter
- 1 tablespoon Bacon Drippings from pan
- 1 head Cabbage roughly chopped
- 1 large Yellow Onion roughly chopped
- 4 cloves Garlic minced
- Kosher salt to own taste
- Ground Black Pepper to own taste
- 1 dash Worcestershire sauce
- 12 ounce- bag Pennsylvania Dutch Egg Noodles, Kluski
In a large metal skillet on medium heat brown, the bratwurst on all sides until completely cooked through. While doing so cook bacon in another large skillet until crisp. Remove and place on a plate with a paper towel to remove excess oils. Reserve until cooled.
Meanwhile, bring a pot of salted water to boil and boil Kluski Noodles. Use the package directions if needed.
Once the bratwurst and bacon have cooled, slice the bratwurst and chop the bacon in small pieces. Reserve until needed.
In the large skillet, you used to brown the bratwurst melt the butter and bacon drippings, then add cabbage, onions, garlic, kosher salt, black pepper, and a dash of Worcestershire sauce. Cook until the cabbage has softened.
Once the noodles are done drain them, do not rinse. Combine cabbage mixture, sliced browned bratwurst, chopped crisp bacon, and Kluski noodles. Cook for about 2-3 minutes and remove from heat.
Serve while still hot.