- 6 Italian sausages
- 2 tablespoons olive oil
- 1 (14 ounce) canitalian peeled tomatoes, drained and chopped
- 1 cup water
- 1 large onion, sliced
- 1 lb savoy cabbage, cored and shredded
Directions See How It's Made
- Prick sausages all over with tines of fork. In Dutch oven, heat olive oil over medium heat. Add sausages and cook, turning, for 5 minutes or until lightly browned all over. Spoon off fat.
- Add tomatoes, water, onion and cabbage. Bring to a boil. Reduce heat to low and simmer for 35 minutes, or until sausages are cooked through and vegetables are tender.