Ingredients
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3 tablespoons olive oil
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6 -8 vegetarian sausages (MorningStar or Boca are good)
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1 large sweet onion, quartered and thinly sliced
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1 (16 ounce) package shredded mixed cabbage (or 1 lb. you shred yourself)
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3/4 cup vegetable broth
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8 ounces wide egg noodles, yolk-free if desired (6 1/2 cups)
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2 tablespoons chopped fresh parsley
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1 tablespoon poppy seed, as desired
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paprika
Instructions
- Bring large pot of lightly salted water to a boil for noodles.
- Meanwhile, in large, wide skillet, heat 1 tablespoon oil over medium heat.
- Add veg.
- sausage and cook, turning often, until browned on all sides, about 7 minutes.
- Transfer to plate.
- In same skillet, heat remaining 2 tablespoons oil over medium heat.
- Add onion, and cook, stirring often, until golden, about 8 minutes.
- Stir in cabbage and broth.
- Cover and cook, stirring occasionally, until cabbage is wilted and just beginning to brown lightly, about 10 to 12 minutes.
- While cabbage is cooking, add noodles to boiling water.
- Cook until just tender, about 10 minutes.
- Cut veg.
- sausage into 1/2-inch-thick rounds.
- Drain noodles well.
- Transfer to large serving dish.
- Add cooked cabbage, veg.
- sausage slices, parsley, poppy seeds, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper.
- Toss gently but thoroughly to combine. Sprinkle with paprika to taste.
- Serve hot. Enjoy!
- Enjoy!