Sausage Sauced Cabbage Recipe
Ingredients
| Cabbage | 1 Medium, cut into wedges | |
| 1/2 pound bulk Italian pork sausage | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Tomato sauce | 1 8 Ounce | |
| 1 8-ounce can tomatoes, cut up | ||
| Snipped parsley | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon, crushed | |
Directions
On Range Top: Cook cabbage, covered, in a 10-inch skillet in a small amount of boiling salted water till tender, 10 to 12 minutes.
Meanwhile, in glass bowl crumble sausage; add onion and green pepper.
Micro-cook, covered, till meat is brown, about 5 minutes, stirring several times to break up meat.
Drain off excess fat.
Stir in remaining ingredients.
Micro-cook, covered, till heated through, about 3 minutes, stirring once.
Drain cabbage well.
Arrange cabbage wedges on serving plate.
Pour some sauce over cabbage.
Pass remaining sauce.
Meanwhile, in glass bowl crumble sausage; add onion and green pepper.
Micro-cook, covered, till meat is brown, about 5 minutes, stirring several times to break up meat.
Drain off excess fat.
Stir in remaining ingredients.
Micro-cook, covered, till heated through, about 3 minutes, stirring once.
Drain cabbage well.
Arrange cabbage wedges on serving plate.
Pour some sauce over cabbage.
Pass remaining sauce.
Chef
