the people's republic of sole

you can use real sausage or soy sausage for this. i would recommend yves italian style brat and italian style real sausage.

anyways,

take 4 sausages and cut each one in about 6-8 pieces.
then smack about 10 cloves of garlic with the side of your knife, remove the skin and do a very rough chop. each clove should be in maybe 2 or 3 pieces.

in a skillet, heat some olive oil on medium high heat and saute the sausages and garlic until golden brown, season with salt and pepper. the real sausage will take a little longer, but don't cook it completey, just browned.

then cut a small to medium size head of cabbage, cut in half and take out the hard core part then cut in quarter wedges and chop that into thumb width strips. toss the cabbage in a large backing dish and throw in a big handful of pickled wax peppers (i like bruno's brand) along with a splash or two of the juice, season with salt and pepper.

pour sausage and garlic on top of cabbage and cover dish with lid or foil. bake this at around 350-375 for 35-55 minutes, stirring on occasion. cabbage should be very soft with just a bit of crunch left in it. serve with some hot and sweet mustard for the sausage and rice, its killer.