1 lb. bulk pork sausage
1 med. onion, chopped
1/4 c. chopped green pepper
1 tsp. brown bouquet sauce
1 lb. head green cabbage, chopped
1 can (8 oz.) whole peeled tomatoes
1 tbsp. sugar
1 tbsp. all-purpose flour
1/4 tsp. dried oregano leaves
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground sage

1. Crumble sausage into 2 quart casserole. Stir in onion and green pepper. Microwave at medium-high (70%) until sausage loses pink color, 7-10 minutes, stirring every 3 minutes. Drain off excess fat. Toss with bouquet sauce.

2. Stir in remaining ingredients. Microwave at medium-high (70%) until cabbage is tender, 25-30 minutes. Makes 4-6 servings.