Directions:
- Set a 4-quart pot of salted water over a high burner. Bring to a boil. (If you are using shirataki noodles, prepare them now according to package directions).
- Meanwhile, set two large, heavy skillets (12 inches or bigger) over medium-high heat. Make sure you lids handy for each skillet - you'll need them later.
- Add 1/2 teaspoon oil to one heated skillet, then add the veggie sausage. Add the pork sausage to the other dry skillet. Cook until they are nicely browned on one side. Then flip all sausages and reduce the heat to medium. Cook until browned on second side. If you want crispy veggie sausage, remove it at this time. Otherwise, you can leave it in the pan. The pork sausage stays in the entire time.
- Add the egg noodles or fettuccine to the boiling water. Let boil for 8-9 minutes (10 minutes if you're using whole-wheat pasta).
- Add 1 Tablespoon butter to EACH skillet, then immediately add the onions and carrots, half to each skillet. Cook and stir until each is nicely softened, 3-5 minutes. Add the green pepper and cook for another minute.
- Next add the cabbage, tossing to combine with the other veggies and sausage. Add 1/4 cup water to each skillet, then quickly cover. Cook for about 5 minutes. Check it occasionally to make sure it's not burning; the cabbage should look green and become tender, not blacken at the edges or start to smell bad. If needed, uncover the skillet briefly to add a few tablespoons more water or to stir.
- Uncover the skillets to allow any remaining water to evaporate, and stir each skillet briefly. Drain pasta while the remaining water cooks away.
- Toss 1/2 tablespoon of butter into each skillet, then add half the hot pasta to each one. Stir and toss to coat the noodles. Add the paprika, salt, pepper, and optional cayenne to each skillet according to your taste. You may have to season the veggie skillet more heavily. If you removed the veggie sausage, now is the time to add it back and let it reheat a little.
- Serve hot, with rye or pumpernickel bread and cucumber salad if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1009.29 Kcal (4226 kJ) | ||
| Calories from fat | 433.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.14g | 74% | |
|---|---|---|---|
| Cholesterol | 118.39mg | 39% | |
| Sodium | 1789.76mg | 75% | |
| Potassium | 764.9mg | 16% | |
| Total Carbs | 108.41g | 36% | |
| Sugars | 12.96g | 52% | |
| Dietary Fiber | 8.93g | 36% | |
| Protein | 35.52g | 71% | |
| Vitamin C | 51.4mg | 86% | |
| Vitamin A | 1mg | 33% | |
| Iron | 18.7mg | 104% | |
| Calcium | 409.5mg | 41% | |
| Amount Per 100 g | |||
| Calories | 217.2 Kcal (909 kJ) | ||
| Calories from fat | 93.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 74% | |
|---|---|---|---|
| Cholesterol | 25.48mg | 39% | |
| Sodium | 385.15mg | 75% | |
| Potassium | 164.61mg | 16% | |
| Total Carbs | 23.33g | 36% | |
| Sugars | 2.79g | 52% | |
| Dietary Fiber | 1.92g | 36% | |
| Protein | 7.64g | 71% | |
| Vitamin C | 11.1mg | 86% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 4mg | 104% | |
| Calcium | 88.1mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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