GERMAN SAUSAGE AND NOODLES
By Becky Melendez

1 lb. pork sausage
1 medium head cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium carrot, shredded 
2 teaspoons Better Than Bouillon chicken base, or bouillon granules
¼ cup boiling water
16 oz carton sour cream
¾ teaspoon salt
½ teaspoon pepper
8 ounces spaghetti noodles, cooked and drained
 
In a large skillet, brown and crumble the sausage. Add cabbage, onion and carrot, mix well. Dissolve the chicken flavoring in water, pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat, stir in sour cream, salt and pepper. Heat through. Add hot noodles.