New England Cabbage & Noodles – Vegan style
Growing up my mom would make this dish frequently and it was one of my favorites. With only three ingredients, and easy instructions, it was one of the first dishes she taught me to cook. However, when my mom made it, it typically had pork sausage instead of plant-based sausage. When I went more plant-based, I had to modify it to get similar flavors. While I’ve tried a few vegan sausages, the Ginger Scallion by Sweet Earth, blends the best with the cabbage….in my opinion. But you can easily try others and use what works for you.
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Start by chopping the sausage.
Shred and wash the cabbage.
Heat olive oil in a large deep skillet over medium-high heat. Sauté sausage until cooked through.
Add cabbage, water, salt and pepper to skillet.
Place cover on skillet, reduce heat to low simmer and let cook for 5 minutes until cabbage is wilted and cooked.
Add the cooked noodles and stir to blend.
Add more salt and pepper to desired taste.
Ingredients
- 1 Tbsp Olive Oil
- 13 Oz Vegan sausage See notes
- 1 Cabbage, medium shredded
- 1/3 Cup Water
- 8 Oz Egg noodles Cooked – wide or extra wide
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
Instructions
- Heat oil in a large deep skillet over meduim high heat.
- Add sausage and sauté until cooked through.
- Add cabbage, water and salt pepper. Reduce heat, cover skillet with lid and simmer 5 minutes or until cabbage is wilted and cooked.
- Add cooked noodles to skillet and stir. Add additional salt and pepper to taste if desired.
- Enjoy!
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