1 tablespoon olive oil
1 teaspoon garlic powder
2 tablespoons dried marjoram, dried and crushed
1 teaspoon dried basil
4 skewers
1 medium head cabbage, shredded
2 medium onions, sliced
1 ration Italian sausage, sliced sausage = sausage and red wine seam-side up
Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat. Gradually add garlic powder, marjoram, basil, sliced skewers, cabbage, onions, and the Italian sausage. Reduce heat to medium.
Reduce heat to low to simmer about 15 minutes, or until cabbage is tender.
Remove from heat and cover with plastic wrap to prevent sticking. Place the skewers in plastic bags and separate, leaving tips parallel. Place chopped cabbage on skewers. Place plastic bag over plastic wrap. Secure plastic bag tightly with a fork and cover plastic bag with aluminum foil to prevent air bubbles. Cover plastic bag with aluminum foil to prevent tip of plastic bag from sticking.
Heat oil in a large pot or Dutch oven over medium heat. Add 3 tablespoons of liquid from noodle sauce. Bring to a boil, stirring frequently. Boil 5 minutes, stirring constantly. Remove from heat and stir in tomato sauce; mix well.
Return cooked noodles to pot in heated pot. Stir in anchovies and yams and cook for 3 minutes or until cooking is done. Drain and reserve.
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