Sausages and Cabbage

• 6 Italian sausages
• 2 tablespoons olive oil
• 1 (14 ounce) canitalian peeled tomatoes, drained and chopped
• 1 cup water
• 1 large onion, sliced
• 1 lb savoy cabbage, cored and shredded

1. Prick sausages all over with tines of fork.
2. In Dutch oven, heat olive oil over medium heat.
3. Add sausages and cook, turning, for 5 minutes or until lightly browned all over.
4. Spoon off fat.
5. Add tomatoes, water, onion and cabbage.
6. Bring to a boil.
7. Reduce heat to low and simmer for 35 minutes, or until sausages are cooked through and vegetables are tender.

italian sausages, olive oil, canitalian, water, onion, savoy cabbage

Taken from www.food.com/recipe/sausages-and-cabbage-507964 (may not work)