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Sausage Sauced Cabbage

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  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
  Sugar 2 Teaspoon
  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.

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