Sausage & Cabbage

A friend and co-worker, Susan Cottrell, just sort of made this by accident one night. She brought a bowl full to work and shared it with me. It is delicious. Even if you don't like cooked cabbage, you'll love this!! My husband turned his nose "sky high" when he saw what I was making. He isn't a cooked cabbage lover, but once he tried it he became a huge fan. -Karen

1/2 pound crumbled ground sausage
1 head cabbage (shred as you would if you were just having cooked cabbage)
4 tablespoons Wok Oil (found in the Oriental section of your grocery story) - more or less to taste
1 teaspoon crushed red pepper flakes - more or less to taste

In skillet, cook sausage until done. Don't drain unless the sausage is especially greasy. Put shredded cabbage in skillet with sausage. Pour Wok oil over cabbage. Sprinkle crushed red pepper flakes in. Cook until cabbage is tender. It's even better warmed over the next day.