Slice the cabbage finely. Peel and slice the onion. Chop the garlic.

Heat the olive oil in a large frying pan over medium heat. Add the sausages and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Remove from pan and set aside.

In the same pan, add the butter. Once melted, add the onion and garlic. Cook for 2–3 minutes until soft and fragrant. Add the sliced cabbage and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until wilted and starting to caramelise.

Slice the cooked sausages into chunks or rounds. Return them to the pan and toss with the cabbage. Add a bit of pepper and (optionally) a splash of vinegar or mustard. Heat for another 2–3 minutes to meld the flavours.

Divide between two plates or bowls. Optional: Top with a drizzle of extra olive oil for added fat.