2 c. (4 med.) sliced carrots
1 c. chopped onion
1 c. sliced celery
1 lb. pork sausage links, cut into 2 inch pieces
4 c. shredded cabbage
1/2 c. chopped fresh parsley
1 c. apple juice
15 oz. can tomato sauce
14 1/2 oz. can whole tomatoes
10 3/4 oz. can tomato soup
1 bay leaf
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper

In 2 quart saucepan combine carrots, onions, celery and sausage. Cook over medium heat, stirring occasionally until sausage is browned and vegetables are crisply tender (8-12 minutes). Pour off fat.

Meanwhile in 3 quart saucepan combine remaining ingredients. Cook over low heat, stirring occasionally until heated through (12-15 minutes). Stir in cooked sausage and vegetables. Continue cooking, stirring occasionally until stew is thickened (20-30 minutes).