Ingredients

  • 14 ounces smoked sausage, sliced into ½-inch coins
  • 1/2 small head of cabbage
  • 1 large yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 12 fluid ounces dark beer (amber ale, dunkel, or dark lager)
  • 0.5 cups chicken or beef broth
  • 1.5 teaspoons caraway seeds
  • 1 tablespoons Dijon mustard
  • 1 tablespoons apple cider vinegar
  • 1 teaspoons brown sugar
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 12 ounces wide egg noodles
  • 1 tablespoon butter (for noodles)
  • 0.5 teaspoons salt, plus more to taste

Instructions

  1. Brown the sausage: Heat 1 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 14 ounces smoked kielbasa or sausage, sliced into ½-inch coins in a single layer and cook undisturbed for 2–3 minutes until deeply browned on one side. Flip and brown the other side, then transfer to a plate. Don't rush this — the fond on the pan is flavor.
  2. Soften the onion: Reduce heat to medium. Add 2 tablespoons butter to the same pan. Add 1 large yellow onion, thinly sliced with 0.5 teaspoons salt stirring occasionally, until softened and beginning to turn golden.
  3. Add garlic and caraway: Add 3 garlic cloves, minced and 1.5 teaspoons caraway seeds to the onions. Stir and cook for about 1 minute.
  4. Deglaze with beer: Pour in 12 fluid ounces dark beer and scrape up all the browned bits from the bottom of the pan. Add 0.5 cups chicken or beef broth, 1 tablespoon Dijon mustard, 1 tablespoons apple cider vinegar, and 1 teaspoon brown sugar. Stir to combine.
  5. Braise the cabbage & sausage: Add chopped 1/2 head of cabbage. Stir to coat in the liquid, then add the browned sausage back in. Bring to a simmer, then reduce heat to medium-low, cover, and braise until the cabbage is very tender and the liquid has reduced by about half.
  6. Cook the noodles: While the braise finishes, bring a pot of water to a boil. Cook 12-14 ounces wide egg noodles according to package directions. Drain and toss immediately with 1 tablespoons butter (for noodles) and 0.5 teaspoons black pepper.
  7. Finish the braise: Taste and adjust seasoning — add a splash of pasta water if the sauce feels too thick. Salt and pepper to your liking.
  8. Serve cabbage & sausage over the noodles.