1 lb. bulk pork sausage
2 tsp. dried oregano
1 green bell pepper, chopped
1/4 tsp. salt
1 cup chopped onion
Dash pepper
1 cup tomato juice
1/4 cup butter or margarine
1 can (l4-1/2 oz.) diced tomatoes with liquid
1 medium head cabbage, thinly sliced
2 tbsp. minced fresh oregano

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 l 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.