Cabbage Sausage and Kluski is a simple to make, yet, deliciously flavorful Pennsylvania Dutch Recipe made from fried green cabbage, lightly browned bratwurst sausages, garlic, onions, butter, and Polish Kluski Noodles that your entire family is sure to love.
American, Pennsylvania Dutch
Cabbage, Noodles, Sausage
Author: Heidy McCallum
1poundQuality Bratwurst or Polish SausageI use Bratwurst
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.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog