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.
Serving size: Complete recipe
Calories 1020 Calories from Fat 545
% Daily Value*
Total Fat 61 g93.5%
Saturated Fat 23.7 g118.6%
Trans Fat 0 g
Cholesterol 210.9 mg70.3%
Sodium 3679.6 mg153.3%
Total Carbohydrates 86 g28.6%
Dietary Fiber 25.4 g101.6%
Sugars 42.4 g
Protein 47 g93%
Vitamin A 105.6% Vitamin C 485.7%
Calcium 46.7% Iron 69.1%
*Based on a 2000 Calorie diet