#2371 - Skillet Sausage and Noodles

(by Shirley McNevich)

1lb. loose sausage (removed from casing)
1 medium head of cabbage (shredded)
1 large onion (chopped)
2 chicken bouillon cubes
1/4 cup boiling water
2 cups Breakstone's sour cream
3/4 tsp. salt
1/2 tsp. pepper
8oz. egg noodles

Prepare egg noodles according to bag directions--drain but do NOT rinse. In a skillet over medium heat add loose sausage--cook/stir until browned. Add shredded cabbage and chopped onions--stir, then reduce heat to simmer. In a bowl add boiling water and chicken bouillon--stir until dissolved. Pour the chicken broth over the cabbage mixture--keep heat on simmer, cover the skillet and cook until cabbage and onions are tender. Open the sour cream--add salt and pepper--stir. Add sour cream and drained noodles to cabbage mixture--stir. Cook until hot before serving.