Sausage 'n' Noodle Dinner

1 pound pork sausage

1 medium head cabbage, thinly sliced

1 large onion, thinly sliced

1 large carrot, shredded

2 teaspoons chicken bouillon granules

1/4 cup boiling water

2 cups sour cream

3/4 teaspoon salt

1/2 teaspoon pepper

8 ounce noodles, cooked and drained.

Brown and crumble sausage, drain. Add cabbage, onion, carrot and mix well. Dissolve bouillon in water, pour over vegetables. Cover and cook until tender, about 10 to 15 minutes. Reduce heat, stir in sour cream, salt, and pepper. Heat thoroughly. Add hot noodles and toss.

Makes 4 to 6 servings.

Roselee Novotny,
St. Paul