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½ pound uncooked spaghetti

1 pound bulk pork sausage

4 cups thinly sliced cabbage

1 medium onion, cut into wedges

1 medium apple, cut into wedges

1 clove garlic, minced

1 teaspoon salt

1 (2 ounce) jar sliced pimento, drained

¼ teaspoon crushed red pepper

¼ teaspoon ground sage (optional)

1 ½ cups (6 ounces) shredded Monterey Jack cheese

1 ½ cups (6 ounces) shredded Cheddar cheese

Prepare spaghetti according to package directions, drain. In medium skillet, cook sausage until no longer pink. Drain, reserving 2 tablespoons drippings. Add cabbage, onion, apple and garlic. Stir-fry just until tender. Stir in next four ingredients. Add spaghetti. Cook and stir until hot. Remove from heat. Add cheeses, toss to mix. Arrange on warm serving platter. Serve immediately. Refrigerate leftovers. Serves 4-6

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