Cherry & Dennis Helper Habitat
Polish Cabbage Noodles with Smoked Sausage
波蘭椰菜煙腸拌麵
Recipe overview
Polish Cabbage Noodles with Smoked Sausage is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.
01
Ingredients
Main ingredients
- 350 g noodles
- 600 g Cabbage
- 300 g Smoked sausage
- 1 piece onion
- 35 g butter
Seasoning
- 1 tbsp cooking oil
- 1 tsp paprika
- 3/4 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- large pot
- colander
- frying pan
- wooden spoon
- measuring spoons
- serving bowl
03
Steps
Step 1
Core and finely shred cabbage
Remove the cabbage core and shred all of the cabbage into 1 cm ribbons.
Step 2
Chop the onion
Peel the onion and dice it into 1 cm pieces.
Step 3
Slice sausage into half-moons
Cut the sausage lengthwise once, then slice both halves 1 cm thick to make uniform half-moons.
Step 4
Boil noodles until just tender
Boil all of the same wide egg noodles for the package time until just tender.
Step 5
Drain noodles and reserve a little water
Drain the noodles and reserve 120 ml of their cooking water.
Step 6
Brown sausage in oil
Heat all of the oil in a wide black skillet and brown only the half-moon sausage pieces for 5 minutes.
Step 7
Add onion and cook until soft
Add the onion to the same skillet and cook with the half-moon sausage for 5 minutes until soft.
Step 8
Add butter and cabbage
Add all of the butter and shredded cabbage to the same skillet and toss to combine.
Step 9
Cook cabbage until tender with golden edges
Cook the cabbage mixture for 10 minutes until tender with a few golden edges.
Step 10
Add paprika, salt and pepper
Add all of the paprika, salt and pepper to the cabbage and half-moon sausage and stir evenly.
Step 11
Toss in noodles with a little cooking water
Add the drained wide egg noodles and just enough reserved water to loosen the mixture.
Step 12
Cook until noodles are evenly hot, then serve
Toss for 2 minutes until the same noodles are evenly hot, then serve with the half-moon sausage clearly distributed.
Common mistakes
- Cooking the noodles fully before the final toss makes them soft and clumpy beside the cabbage and sausage.
Tips
Cook noodles only until just tender and reserve a little water; return them after the cabbage develops golden edges.
