1 med. head cabbage
Water
4 lg. links sausage or smoked sausage (1 lb.)
1 tbsp. peanut oil
3 tbsp. flour
2 c. water
Salt and pepper to taste
1/4 tsp. thyme
1 sm. bay leaf
4 sprigs parsley
1 tsp. marjoram
1 tbsp. chopped parsley for garnish

Quarter the cabbage and put in a big pot. Add water to cover. Boil about 15 minutes. Drain. Prick the meat with a fork. In a cast iron skillet, heat oil. Fry meat in oil until brown. Remove and keep warm. Turn heat down; add flour to oil and brown. Add water. Add salt and pepper. Wrap thyme, bay leaf, and parsley in a cheesecloth bag and tie. Add to pot. Bring to boil. Add cabbage and meat to sauce; turn down heat and simmer 30 minutes. Discard bag. Add marjoram; stir. Place cabbage in the center of platter and put meat around it. Put parsley on top.