1 medium head of cabbage – chopped large pieces
1 sweet yellow onion (Vidalia if possible) – chopped
2 links smoked or andouille sausage – diced into small pieces
1 medium pkg flat egg noodles
2 tbs vegetable oil
1 tsp sugar
Salt and Pepper to taste
2 tbs butter
2 tsp caraway seeds (optional)
In a large pot sauté onion in oil with 1 tsp sugar until it begins to caramelize (don’t let the onions get brown yet). Add the sausage and continue to cook and stir. On medium to high heat add the cabbage, salt, pepper and caraway seeds and stir frequently until cooked down and soft. Do not cover (the idea is to release the moisture from the cabbage and cook it off rather than retain it – the result should be moist but not watery).
Boil the egg noodles until they are almost done. Drain the noodles and toss with butter. Combine the noodles and cabbage.