1 head green cabbage, halved
1 cup dill weed
1 onion, chopped
1 carrot, peeled and sliced
1 pound sliced red and yellow sausage, sliced
1 (1 pound) can black olives, drained
1 pint yellow mustard
4 sprigs sage or parsley, optional
Cut all of the ends off the plants, leaving only the stems and leaves. Fill a medium bowl with back water. Bring water to a boil; stir in the cabbage, dill, onion, carrot and sausage. Cover and simmer for 5 minutes.
Remove membranes from stem and leaf ends. Add water to a small mixing bowl. Cover the bowl, and let stand overnight.
Pour mixture into a large bowl. Mix slightly with a paper cutter, adding water as needed. Spoon salad into a serving bowl, and garnish with black olives, yellow mustard and fresh tomato wedges before using as desired. Pat into the bottom of a 9x13 inch baking dish, about 1/4 inch thick, and sprinkle with sage or parsley if desired.