Sausage Sauced Cabbage
|Cabbage head||1 Pound, cut in 6 wedges (1 Medium Head)|
|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)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Snipped parsley||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
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.