The benefits of coming from a Hungarian & German family is benefitting from the best of both cultures. Many would refer to this dish as a loose version of Haluski which is said to be Polish in origin. My family is from Hungary and my mother made this often when I was growing up. So whether it originates from Poland or Hungary it is a simple and delicious, fill your belly, kind of dish.
Traditionally it is made with bacon instead of sausage with the onion and cabbage sautéed in the bacon fat. It’s delicious prepared in this manner too. What’s not to love about a dish that’s prepared using bacon fat? Oh yah!
Whenever I have a chance to pick up some smoked brats from my favorite German deli I like to make this dish. Especially if it’s too cold outside to fire up the grill for barbecued brats. This dish will warm you up from the inside out on a cold winters evening.
To start you will want to melt a couple of tablespoons butter in a very large skillet over medium heat. While the butter is melting, thinly slice up an onion. Sauté the onion until soft and translucent.
While the onion is cooking, thinly slice up a head of green cabbage. You want to remove the hard core.
Add the sliced cabbage to the pan once the onions are nice and soft.
At first it may be hard to get all the cabbage in the pan, but it will cook down to less than half the amount in volume. Add it in batches if it won’t fit in the pan all at once. Stir frequently to prevent the cabbage from burning.
You will want to keep moving it around in the pan so that it cooks down evenly.
While the cabbage and onion are cooking on the stove, slice up about a pound of smoked bratwurst. You can use a kielbasa sausage or bratwurst sausage; use whatever you have on hand. Just be sure to use a fully cooked sausage. We are only heating up the sausage in this recipe not cooking it all the way through.
In a large stock pot bring water to a boil and cook 8-12 ounces of pasta. I used Campanelle because that is what I had on hand in my pantry, but you could use bow tie pasta or wide egg noodles, any wide flat noodle will work in this recipe. Cook the pasta according to the package directions, drain, set aside and keep warm while you finish cooking the cabbage and sausage.
Once the cabbage has cooked down and is nice and soft add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon paprika. Stir to combine with the cabbage and onion.
Once thoroughly combined, add the sliced bratwurst and continue to cook until the sausages are heated through. You could stop here and serve this as is without the noodles if you want. It’s a delicious dish just like this, but adding the noodles makes it a complete meal.
When sausage is heated through add the cooked pasta and stir to combine all the ingredients.
Serve with buttered bread.
If you want to learn an easy way to how to bake your own bread you can read all abut it here. I encourage you to give it a try. You will be surprised how easy it is and it tastes delicious!
Hungarian Cabbage & Noodles with Sausage
Equipment
- large dutch oven or stock pot & skillet
Ingredients
- 2 tbsp butter
- 1 large yellow onion thinly sliced
- 1 head green cabbage cored and thinly sliced
- 1 tsp salt to taste
- 1/2 tsp pepper to taste
- 1 tbsp paprika generous tablespoon
- 1 lb smoked Bratwurst sliced
- 12 oz Campanelle or Bowtie pasta cooked according to package directions
Instructions
- Heat butter over medium heat in a large pan.
- Cook sliced onion until soft and translucent.
- Add sliced cabbage and cook until soft and reduced by 1/2 in volume.
- Stir in salt, pepper and paprika.
- Add sliced bratwurst and cook until heated through.
- Remove from heat and add cooked noodles. Stir to combine all the ingredients.
- Serve with bread and butter.
- Dig in and enjoy!
Did You Make This?
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where the heck do I click to be able to print out the recipes? Also, to be honest, even though I drink both red and white wines, with brats und cabbage, one should have white…preferable riesling, lol
Karen I’m fairly new to blogging and haven’t figured out how to format recipes so that you can easily print them. There’s a lot of techie stuff to learn with blogging, not my strong suit. I’m so sorry for the inconvenience. I will message you once I figure it out so that you can easily print it. For now you could save it to Pinterest for future reference, that’s where I save new recipes. I created a board named “New Recipes to Try”. I check it for inspiration when I want to try something new. Hope that helps in the interim.
Karen, I learned how to insert a printable recipe card in my blog posts. Woo-hoo! If you visit the post you should now be able to easily print out the recipe now. Let me know if you have any problems and I will try to assist.