1 tbsp. chopped garlic
1/2 c. olive oil
1 1/2 lbs. red cabbage sliced into fine strips, about 8 c.
1 lb. Luganega sausage or other good quality mild sausage, cut into 3 inch lengths
Freshly ground black pepper

Put the garlic and olive oil into large saute pan and over medium heat, saute the garlic until it becomes colored a deep gold. Add all the cabbage, turning it a few times so that it is all coated with oil and the garlic is evenly distributed. Continue to cook at medium heat in the uncovered pan, stirring from time to time.

While the cabbage is cooking brown the sausages in a small skillet. Pierce them in a few places with a fork, and the fat that spills through these puncture holes will be the cooking fat you need. Cook them until nicely browned. Remove them from pan and set aside.

When the cabbage is nearly done it should be much reduced in bulk and limp, though not yet completely soft. Add several large pinches of salt, some pepper to the browned sausages. Continue cooking for another 20 minutes turning sausages and cabbage from time to time. Serve piping hot.