Sausage Sauced Cabbage
|Bulk italian pork sausage||1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Snipped parsley||1 Tablespoon|
|Garlic salt||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Cabbage head||1 Large, cut into 6 wedges|
|Tomato sauce||8 Ounce (1 Can)|
In saucepan cook sausage, onion, and green pepper till vegetables are tender.
Drain off excess fat.
Stir in tomato sauce, paste, parsley, sugar, garlic salt, oregano, and 1 cup water.
Cover; simmer 15 minutes, stirring once or twice.
Meanwhile, in a skillet cook cabbage wedges, covered, in a small amount of boiling salted water till tender, about 10 minutes.
Remove cabbage from skillet with slotted spoon; place on rack to drain for a minute or two.
Arrange cabbage on plate.
Pour some of the sauce over and pass remaining.