1 pound mushrooms
1 pound lean-tender pork sausage
2 tablespoons butter
1 tablespoon garlic powder
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon dried marjoram
In a medium bowl, mix the mushroom and pork sausage. Place the sausage in the center of the mushroom mixture. Spread marinade over the entire surface of the sausage.
Place the garlic powder, salt and oregano into a small bowl. Spread over the surface of the pork sausage. Spread the butter over the sausage.
Bake in a 375 degree F (190 degree C) oven for 10 to 12 minutes, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
Remove the roast from the marinade and preheat the oven to 375 degrees F (190 degrees C).
Place the onions into the skillet and saute over low heat until tender. Drain off grease and stir in the mushrooms and parsley.
Place the cabbage in the skillet along with the mushroom mixture. Cook, stirring frequently, until the cabbage is tender. Drain off all but 2 tablespoons of liquid and stir into the soup as well. Pour the onions and cabbage mixture into the skillet.
Pour the liquid out of the skillet and stir through the mushrooms and cabbage, then cook another hour, or until the liquid is absorbed. Garnish with parsley and parsley relish. Serve hot.