1 lb. bulk pork sausage (take out of casing)
1 med. onion, chopped
1/4 c. chopped green pepper
1 tsp. brown banquet 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 and pepper
1/8 tsp. ground sage

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

Stir in remaining ingredients. Microwave at medium-high (70%) until cabbage is tender 25 to 30 minutes.