| | Directions | | In a large saucepan, cook sausage, onion and green pepper over medium heat until meat is no longer pink, drain. Add the rest of the ingredients (minus the parsley) Bring to a boil, reduce heat, cover and simmer for 50-60 minutes or until the vegetables are tender. Stir in parsley and cook for 5 minutes longer. |
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| Ingredients | | - |  | 1 pound bulk pork sausage |
| - | | 1 cup chopped onion |
| - | | 1/2 cup chopped green pepper |
| - | | 1 can diced tomatoes (undrained) (28 ounce can) |
| - | | 1 can great northern beans rinsed and drained (15 1/2 ounce can) |
| - | | 2 cups chopped cabbage |
| - | | 1 cup sliced carrots |
| - | | 1 tablespoon white vinegar |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon dried thyme |
| - | | 1/2 teaspoon paprika |
| - | | 1/2 teaspoon pepper |
| - | | 1 tablespoon brown sugar |
| - | | 2 tablespoons Fresh parsley |
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