Cabbage Braised with Italian Sausages

Or should that be Italian Sausages Braised with Cabbage.

All these measurements are approximate because I didn't weigh a thing as I went along, although I know I bought a pound of sausage and used half of a 2+ pound cabbage.

So...

Olive oil (or fat of your choice), about 2 tablespoons (use less if your sausages are very fatty, these were quite lean)
1 pound (4 links) fresh Italian sausages
1/2 sweet yellow onion cut into slivers
1 large fresh true bay leaf
2 small branches fresh thyme
a large pinch of dried oregano
1 tablespoon chopped garlic
1 tablespoon dried tomato pesto (optional, try a dab of tomato paste instead)
1 pound green cabbage cut roughly into 1 to 2-inch squares or strips
about 1 cup chicken stock
salt and pepper to taste

Heat the oil over medium heat in a large saute pan. Add the sausages to the pan, turn the heat down to medium-low, cover and cook a few minutes to brown once side of the sausages. Turn the sausages over, cover the pan and cook a few minutes more, until the other sides of the sausages are browned. Remove the sausages from the pan and set aside for now.

Add the onion slivers, bay leaf, and thyme branches to the pan and saute until the onions soften, a few minutes. Add the dried oregano, garlic, and tomato pesto to the pan and stir to mix. Add the cabbage to the pan and saute until it turns bright green. Nestle the browned sausages in the cabbage mixture, pour in the chicken stock, cover the pan and bring to a simmer. Turn the heat to low and cook, stirring occasionally, until the cabbage is done to your liking and the sausages are cooked through. Season to taste with fresh ground pepper and salt to taste. Remove the thyme branches and bay leaf. Serve the sausages whole on heated plates with a mound of cabbage on the side, spoon the pan juices over all.

Makes 2 large servings.