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Alsatian sausage, cabbage and noodle pan supper

Alsatian sausage, cabbage and noodles, with a twist: a ramen twist!

When you think of the traditional foods of the Alsace-Lorraine region of northeast France, on the border with Germany, you think of quiche Lorraine, of course, and cabbage, and sausages and mustard. And thick, chewy, buttery egg noodles. Comfort food to the max.

However, we're all about the pantry, so when the urge for a dinner inspired by the flavors of Alsace-Lorraine struck, I pulled some smoked chicken-and-apple sausage (it comes fully cooked) from the refrigerator, plus shredded cabbage (cole slaw mix) and Dijon mustard. And ramen noodles. I know -- not exactly traditional, but trust me, the ramen worked, and made this dish nice and light and curly. I cooked the noodles separately (you could do this way ahead, even the day before), and the whole dish came together quickly in a deep-sided nonstick frying pan in less than half an hour. Perfect for a healthy weeknight supper, with inspiration from the Alsace.

With inspiration from northeast France, this pan supper brings together sausage, cabbage and noodles in a quick and easy weeknight pan supper.

Alsatian sausage, cabbage and noodle pan supper

From the pantry you'll need: dry pasta or noodles, celery seed, cider vinegar, Dijon mustard, dry white wine, agave nectar, kosher salt, fresh black pepper.

Serves 3-4.


4 oz ramen noodles, cooked according to package directions, drained
2 Tbsp olive oil
12 oz smoked chicken or turkey sausage, sliced into half moons
1/4 tsp celery seed
2 Tbsp cider vinegar
3 Tbsp Dijon mustard
1/2 cup dry white wine
2 Tbsp agave nectar
10 oz shredded cabbage
1/4 tsp each kosher salt and fresh black pepper, or more to taste


Cook the noodles according to the package directions, drain and set aside.

In a large nonstick, deep-sided frying pan (you could use a wok), heat the olive oil. Sauté the sausage until it browns slightly.

Sprinkle in the celery seed, and stir in the cider vinegar and Dijon mustard. Pour the white wine over all, and when it comes to the simmer (should be very quickly), stir in the agave nectar.

Add all of the cabbage, and stir into the liquid until it begins to wilt. Then, add the cooked noodles, and continue to stir until the noodles and cabbage are coated, and most of the liquid has been absorbed. 

Season to taste with salt and pepper, and serve warm. Or, cool completely and refrigerate overnight; it will taste even better when you reheat it the next day.

[Printer-friendly recipe.]

More cabbage:
Tofu stir-fry with cabbage and cashews, from The Perfect Pantry
Sweet and easy cole slaw, from The Perfect Pantry
Cabbage ginger noodles, from Naturally Ella
Low-carb twice-cooked cabbage with sour cream and bacon, from Kalyn's Kitchen

Alsatian sausage, cabbage and noodle pan supper comes together in less than 30 minutes, with a bit of inspiration from France.

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It does sound delicious. And I am seriously in need of comfort food today!

Kalyn, it's going to be a comfort food kind of week. This dish will be perfect.

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