2 lbs. Italian sausage
2 c. dry red wine
1 minced clove garlic
1/2 c. chopped onion
1 c. water
1 (16 oz.) can cut up stewed tomatoes
1 head cabbage, coarsely chopped
Salt and pepper

Prick sausage several times; cut sausage into 3 inch pieces. Marinate sausage in wine and garlic for 30 minutes. Drain sausage, reserving marinade.

In a large pot, cook sausage and onion until brown and tender; add wine marinade. Cover and simmer 20 minutes. Stir in undrained tomatoes, water and cabbage; cover and simmer 20 minutes more. Add salt and pepper. Serve with crusty Italian bread. Makes 8-10 servings.