1 lb. bulk sausage, (Polish sausage)
8 c. cabbage, finely sliced or coarsely shredded (1/2 med. head)
1/2 c. water
1 tsp. salt
Dash of pepper
1 tbsp. salt
3 qts. boiling water
8 oz. (4 1/2 to 5 cups) Kluski egg noodles

In large skillet brown sausage, stirring to separate into small pieces. Pour off any drippings in excess of 1/4 cup. Add cabbage, 1/2 cup water, 1 teaspoon salt and pepper to sausage. Cover; simmer only until cabbage is crisp-tender; about 10 minutes.

Meanwhile, add 1 tablespoon salt to rapidly boiling water. Gradually add noodles to that water continues to boil. Cook uncovered, stirring occasionally, 12 to 14 minutes until desired tenderness. Drain in colander. Add noodles to skillet; mix well with sausage and cabbage. Heat together a minute or two, stirring constantly. Yield: 4 generous servings.