Heat a drizzle of olive oil in a large frying pan or casserole over medium heat. Add sausages and brown on all sides. Remove the sausages and set aside.
In the same pan, add onion and garlic, and sauté until tender.
Add cabbage, salt and pepper and cook until cabbage begins to soften.
Pour in chicken stock. Bring to a boil, then reduce heat.
Return sausages to pan. Cover and simmer for about 30 minutes, until cabbage is tender and sausages are cooked through.
Season with cider vinegar, adjust salt and pepper to taste, and serve.
