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.
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.
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.
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