A hearty and flavorful dish combining smoked sausage with tender cabbage and a hint of sweetness.
Prepare the onion by peeling and slicing it thinly.
Slice the onion evenly to ensure it cooks uniformly.
Heat the butter in a large pot over medium heat until melted.
Use a heavy-bottomed pot to prevent sticking.
Add the sliced onion to the pot and sauté until softened and translucent.
Stir frequently to avoid browning the onions too much.
Chop the cabbage into bite-sized pieces and add it to the pot.
Remove the core of the cabbage for a better texture.
Sprinkle in the caraway seeds, salt, pepper, and brown sugar, stirring to combine.
Adjust the seasoning to your taste preference.
Cover the pot and let the mixture cook on low heat for 20 minutes, stirring occasionally.
Add a splash of water if the mixture seems too dry.
Slice the smoked sausage into rounds and add them to the pot.
Ensure the sausage slices are evenly sized for consistent cooking.
Cook for an additional 15 minutes, allowing the flavors to meld together.
Stir gently to avoid breaking the sausage slices.
Serve the dish hot, garnished with fresh parsley if desired.
Pair with a side of crusty bread for a complete meal.
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