1. Take 3 or 4 spring onions (small size of those that are ready in December / January), chop coarsely and discard them in a pan with oil and a bit ‘of wine. Depending on the season are also fine leeks. Both also use the leaves to the green.
2. Let them cook a few minutes and throw in about 300 g of sausage cut into pieces (how big a "piece"? Depends if you like big or small bites, I could say a walnut. … Word, do what you like, you can also throw them whole if want).
3. Immediately add the chopped tomatoes (canned small = 250g) and fry over low heat (stove means you have a smaller average intensity) for 10-15 minutes.
4. Meanwhile, chopped coarse cabbage.
5. Now the cabbage distributed evenly in the pan and add wine (so that the pieces of cabbage are means and means outside in).
6. Surface salt to taste.
7. Always like to put pepper and other spices (I now I have not made the chili, I wanted to try with coriander, but I finished).
8. Cover with a lid and simmer on low heat (stove and put himself at least) for about 40 minutes … without stirring, not needed and so do not break the cabbage.

Finally, some final considerations:

* I tried it just a couple of hours ago and I was pointed out that the tomato sauce gives a little ‘acidity. ‘S true, but I fear it is also the main cause of the absence of odor (see STINKS Dread), then I would say that you can try adding a bit’ of milk and sugar at the end of cooking (ie 30 ‘after putting sprouts) should solve the problem of acidity without removing the other great benefits.
* The sausages are good, but I tried putting some dots (also instead of sausage). The cooking time is a bit ‘long (ie you have to wait about 15′ more to throw cabbage) but very rewarding (my cholesterol thanks).
* If you are healthy eaters can substitute sausage (and pins) with a little ‘… calf. but by at least put a 50 g bacon fry along with onions.

When I added the cabbage I eyed the amt of olive oil and let it cook until tender, lid on and then removed last couple minutes.

The cayenne pepper just added the right amt of kick.

I guess from in the skillet to the table was around 15 minutes maybe 20.

I was cooking for ONE, so I adjusted the recipe for ME!

Sausage and Cabbage
2 tablespoons Extra Virgin Olive Oil
1 lb. link sausage (all natural chicken sausage with no antibotics if you can find it)
1 head of fresh, tender cabbage (organic if you can get it), chopped
1 medium sweet onion. chopped
salt and pepper to taste
a hit of cayenne pepper

Chop the sausage into 1" pieces. Brown the sausage in a skillet with the olive oil. When sausage is browned well, add in the onions and cook until tender. Then add in the cabbag and seasonings. Cook until the cabbage wilts down. Serve immediately.