Place one and a half jars of sauce in a large pot and heat on low. Cut up Italian sausage into bite-sized pieces and fry in skillet in batches; as each batch is cooked, add to sauce pot. Mix together hamburger, egg, parmesan, salt, parsley, garlic powder, onion powder and oregano in large bowl; form into 1-inch balls. When sausage is done, begin frying balls in same pan as you did the sausage, in batches, removing to sauce as you did with the sausage. After all the sausage and meatballs are in the sauce, you want it to simmer about a half hour.
This recipe makes a double batch (enough for 4 meals). I freeze half the meatballs, sausage and sauce for another time.
Cook pasta to al dente according to package instructions. Drain, rinse in hot water, return to pan. Add 1 cup of spaghetti sauce and simmer briefly to warm through.
Fry cabbage in olive oil. Add 1 cup of spaghetti sauce and simmer briefly to warm through.
Serve vegetables topped with meat (low-carb) or pasta topped with meat (high-carb) with parmesan.
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