Preparation:
In a large, heavy boiler sauté‚onion and garlic until onions are translucent. Add the roughly chopped cabbage, mix well, cover and cook over medium heat until the cabbage is wilted. Be careful not to burn the cabbage or the onions! Add all of the tomatoes from the can, without the juice.
There is no need to break them up. Cut the Italian sausage into bite size pieces and add to the pot. Pepper and salt to taste. Simmer on low for 1 1/2 hours, stirring occasionally.
There is usually plenty of liquid from the cabbage but if not add some of the juice from the canned tomatoes. Should there be too much liquid, tip the lid for the last half hour to let some evaporate.
It can be served by itself as a main or side dish but I prefer to serve it as a sauce over penne. It is even better the next day. |
