1 (3 ounce) package Italian-style fresh salsa
1 (3 ounce) package taco seasoning mix
2 tablespoons prepared horseradish
salt and pepper to taste
2 tablespoons olive oil, divided
2 cups shredded cabbage
1 cup cooked corn
1/2 cup shredded Cheddar cheese
1 teaspoon prepared pepperjack cheese
1 (17 ounce) can garbanzo beans, drained
In a medium bowl, mix salsa, taco seasoning and horseradish. Mix together; season with salt and pepper. Trim the edges of sausage and place into a small, shallow dish or bowl. Add them to the salsa mixture. Mix in the cabbage, corn, cheese and pepper. Chill until all ingredients are cooked, 4 to 6 hours.
Heat olive oil in a large skillet over medium heat. Fry the sausage for 5 minutes in the oil, turning once. Fry for another 5 minutes. Remove from skillet and drain grease.
Fry the ham in the olive oil until browned. Remove from skillet and add to the skillet with the salsa. Fry for 4 minutes. Transfer to the sauteed sausage and stir in the pepperjack cheese.
Reduce heat in a large skillet over medium heat. Add diced cabbage and stir in the cream cheese. Add the tomato sauce, mix, season and stir. Bring to a boil and reduce the heat. Simmer for 4 minutes and add the linguine.
Place the stuffed eggplant in the center of the mixture. Place the cabbage over the greens. Pour the apple filling over all and sprinkle with the shredded cheese. Top with the lemon juice and lime zest.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and serve.