6 cups (510 g) green cabbage, sliced into 3/4-inch (1 cm) strips
3 garlic cloves, chopped
4 cups (600 g) sweet potatoes, peeled and cubed
1 cup (250 ml) chicken broth
1/2 tsp ground black pepper
1/4 tsp caraway seeds
In a large, deep skillet over medium heat, brown the sausages in the oil. Set aside on a plate.
In the same skillet, soften the cabbage and garlic for 4 minutes. Add the sweet potatoes, broth and spices. Season with salt. Bring to a boil. Return the sausages to the skillet. Cover and cook over low heat for 25 minutes or until the sweet potatoes are tender.