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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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After tasting a hearty dish at a Pennsylvania Dutch restaurant, Jill Clark created her own version. I came up with this recipe that quickly became my husband's favorite, adds the Queensbury, New York reader. Vary the vegetables to use what you have on hand. Ingredients:
3 quarts water |
1 cup uncooked egg noodles |
1 cup shredded cabbage |
1 cup frozen chopped broccoli |
1 cup cubed fully cooked johnsonville® polish kielbasa sausage or polish sausage |
1/2 cup chopped carrot |
1/2 cup shredded cheddar cheese |
1/4 cup mayonnaise |
4-1/2 teaspoons butter |
Directions:
1. In a Dutch oven, bring water to a boil. Add the noodles, cabbage, broccoli, sausage and carrot. Return to a boil. Cook, uncovered, for 8-10 minutes or until noodles and vegetables are tender; drain. Stir in cheese, mayonnaise and butter. Yield: 2-3 servings.
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