Sausage and Cabbage Hash revisited

I originally made this hash back at the beginning of February. One of the great things about hash is it's versatility. I didn't have the same ingredients in the house as I did a month and a half ago, so I changed it up a bit.

Ingredients:

• 2 TB Butter
• 2 TB Olive Oil
• 2 Garlic Cloves, fine dice
• 1 Leek, white and pale green parts, sliced
• 1/2 onion diced
• 4 or 5 canned tomatoes, broken up
  
• 2 Mild Italian Sausages, approx. 3/4 LB, meat removed from the casings.
• 1 1/2 LB Cabbage
• 1 TB Balsamic Vinegar
• Fresh Ground Black Pepper

On the stove:

• Heat butter and olive oil over medium high heat.
• When the butter has melted add garlic, leek, and onions.
• Cook until the garlic turns golden.
• Add sausage and brown.
• Add tomatoes, and use a fork to break up into pieces.
• Add cabbage, stir for several minutes.
• Add balsamic vinegar and a liberal sprinkling of pepper.
• Cover and cook 15 minutes, stirring occasionally to make sure the hash doesn't stick to the bottom of the pan.

This time, I served it over long grain rice and it reminded me of the cabbage rolls my mom used to make when I was a kid!