1 lb pkg spaghetti
2 lb pork sausage
1 head cabbage, sliced thin
2 onions cut into wedges
2 apples cut into wedges and halved
2 cloves garlic, minced
2 tsp salt
2 small jar pimentos, drained
1/2 tsp pepper
1/2 tsp sage
8oz shredded Monterey jack
8oz shredded cheddar cheese
Prepare spaghetti according to package directions
and drain. In large skillet, cook sausage until no longer pink. Drain and reserve 1/4 cups drippings. Return to skillet and
add reserved drippings, cabbage, onion, apple, and garlic. Stir fry until tender. Stir in next four ingredients. Add spaghetti. Stir and cook until hot. Remove from
heat, add cheeses. Toss to mix. Serve.
