Spaghetti (Actually Spaghettiless) Stew

Spaghetti (Or Spaghettiless) Stew

Olive oil

Mushroom, sliced (optional)

Celery, finely chopped

Onion, chopped

Zucchini, finely chopped

Carrot, finely chopped

Salt & pepper

1 lb ground sausage (Jimmy Dean preferred)

1/2 jar marinara

Cabbage, shredded 1/4"

Can of diced or stewed tomatoes

Wheat garlic bread

Note on sugar:  Marinara and stewed tomatoes can have a good bit of sugar so just beware when shopping. I've seen marinara  range anywhere from 5-15 g of sugar per serving so be on the lookout. Diced tomatoes would probably be better to use for this dish because the marinara already adds a nice light sweetness. Stewed tomatoes generally have more sugar than diced but that's all I had.

Mushrooms are optional but if you would like to use the sautéed them in olive oil in a heavy pot/dutch oven making sure not to overcrowd them in the pan. Salt& pepper lightly, remove from pan and set aside in separate bowl. Sautéed celery, onions, zucchini and carrot in olive oil for about 5 minutes, stirring occasionally,  until lightly brown. Remove from heat and add veggies to mushroom bowl.  Heat pot and brown ground sausage. Remove, drain and add to bowl of veggies. Top the ground sausage with marinara.  Heat a couple of more tablespoons of olive oil in pot and add cabbage. Cook for a few minutes with lid off on high to brown. Cover with lid, reduce heat to medium and cook down 5-10 minutes. Add canned tomatoes and cook down for a minute. Then add veggies, sausage and marinara. Bring just to a boil and reduce heat to low. Season with salt and pepper to taste and simmer for 20-30 minutes. Serve with wheat garlic bread.