Kielbasa Cabbage Noodles

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  Pasta, Egg Noodles, Wide, Dry(227g)
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  Bacon
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  Kielbasa, Pork, Smoked(454g)
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  Yellow Onion
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  Cabbage, Green
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  Garlic(240g)
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  Tomato Paste(30g)
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  Paprika, Smoked(5g)
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  1/2 teaspoon caraway seeds (optional)
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  Low Sodium Chicken Broth(300g)
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  Vinegar, Apple Cider(30g)
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  fine sea salt and freshly-cracked black pepper

Instructions

1. 1Bring a large stockpot of generously-salted water to a boil over high heat. While waiting, cut the kielbasa into bite-sized pieces and dice the onion; mince the garlic and chop the cabbage into bite-sized pieces.
2. 2In a large nonstick sauté pan, cook the bacon over medium-high heat for 5–7 minutes, stirring occasionally, until crispy. Transfer to a plate with a slotted spoon. Chop the cooked bacon into bite-sized pieces and set aside.
3. 3Add the kielbasa pieces to the pan with the bacon grease and cook over medium-high heat for 5–7 minutes, stirring occasionally, until lightly browned on all sides. Transfer to the plate with the bacon.
4. 4Add the onion to the pan and cook over medium heat for 3 minutes, stirring occasionally. Add the cabbage, garlic, tomato paste, and smoked paprika; cook for 8–10 minutes over medium heat, stirring every 2–3 minutes, until the cabbage is tender and caramelized. Pour in the chicken broth and apple cider vinegar; stir to combine and cook for 1 minute.
5. 5Add the egg noodles to the boiling water and cook according to package directions, stirring occasionally, until just barely al dente (don't overcook). Drain the noodles.
6. 6Add the drained noodles and reserved bacon and kielbasa to the cabbage mixture; toss gently over medium heat for 1–2 minutes until everything is combined and heated through. Taste and season with salt and pepper as needed.
7. 7Divide the mixture evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.