2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1/4 teaspoon salt
1/4 cup butter
1 medium head cabbage, thinly sliced
In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain. Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for 1 hour. Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes. Transfer to a serving platter; top with the meat sauce.