Instructions: Cook egg noodles according to package directions for al dente. Slice kielbasi into 1/2 inch pieces. Saute Kielbasi in bacon grease or oil; remove from pan. Add cabbage to pan (with additional grease or oil if needed). Saute cabbage until slightly browned, wilted, but still somewhat crisp, stirring frequently. (You may want to use a lid during this step as the cabbage can stick.)

Add cooked noodles to pan, toss, and saute just long enough to blend flavors and brown some of the noodles a little. Return kielbasi to pan, toss, heat through and serve.

You can adjust amounts according to your needs, and can add more egg noodles.

This is an eastern European dish and very tasty.

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