Ingredients:
1 lb bulk Italian sausage
1 large onions, chopped
2 garlic cloves, minced
7 cups chopped cabbage
4 (28 ounce) cans diced tomatoes, undrained
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 teaspoons brown sugar
1 teaspoon dried oregano
1 bay leaves
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Cook sausage, onion, and garlic over medium heat in Dutch oven or soup kettle, until meat is browned.
Add cabbage and cook, stirring constantly, for 3-5 minutes or until crisp-tender.
Stir in remaining ingredients, bring to boil, and reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender.
Discard bay leaf before servings.
Servings: 16
Time preparation: 30 min.
Time total: 45 min.