Heating up water in a large pot. Bring it to boil, add 3 teaspoons of salt, then noodles. Cook until al dente. Drain and set aside.
6 oz wide egg noodles
Shredd cabbage, chop onion and slice sausage into ¼" discs.
4 cups shredded green cabbage, 1 small yellow onion, 5 to 6 Polish sausage links
Heat up oil in a large skillet.
1 tablespoon olive oil
Add sausage and cook, stirring often, until it starts to brown.
Add butter, sausage and onion. Stir in and cook until the cabbage softens. Stir often.
2 tablespoons unsalted butter
Add seasoning and saute for 1 minute.
½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
Add cooked noodles and another tablespoon of butter, stir in.
Serve garnished with chopped parsley.
Notes
The classic noodles used for this recipe are egg wide noodles, but any bite-size noodles work.
For a vegetarian version, skip the sausage and add mushrooms for the umami flavor.
You can add ½ cup of sour cream to make this dish creamy.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.