Cabbage, Noodles and Kielbasa

 6 servings adapted from Jennifer @ Plowing Through Life

Ingredients:

• 1 package Kielbasa (12 or more ounces)
• 8 ounces egg noodles
• 6 Tablespoons butter, divided
• 1 head cabbage sliced thin but not too thin
• 1/2 - 1 sweet onion, thinly sliced
• 3 cloves of garlic, minced
• 3 Tablespoons red wine vinegar
• 3 Tablespoons Balsamic vinegar
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Soy sauce
• 3 Tablespoons olive oil, divided
• 1 teaspoon Kosher salt, more or less to taste.
• 3/4 teaspoon black pepper
• 1 Tablespoon Sugar

Instructions:

1. Cook egg noodles according to package, drain, rinse, and return to pot. Stir in half the butter.
2. Cut Kielbase in half lengthwise, then slice.
3. Using a large, deep skillet over medium high heat, heat 1 1/2 Tablespoons oil. Add the Kielbasa and lightly brown. Remove Kielbase from skillet.
4. Add remaining oit to the skillet, and turn down heat to medium.  Add onions and cook until slightly tender.
5. Add minced garlic, cabbage, butter, the vinegars and the sauces, and the sugar to the skillet with the onions. Season with salt and pepper. Cook until the cabbage is tender.
6. Once the cabbage is as tender as you like, stir in the buttered noodles and Kielbasa. Warm through and serve.

Notes: Adjust the oil and butter to your taste.