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Stewed Sausages with Cabbage

Procure a medium-sized white cabbage, remove all the green leaves, and cut it into quarters, removing the center stalks. Wash thoroughly in cold water, drain well, cut them into small pieces, put them into boiling salted water for five minutes. Remove it to cold water to cool moderately, take out the pieces of cabbage, drain in a colander and put into a saucepan with one gill of fat from soup stock or one ounce of butter. Season with a pinch of salt and one-half pinch of pepper and a whole medium-sized onion and a carrot cut into quarters. Put on the cover of the saucepan, set it on a moderate fire and cook for half an hour. Take twelve sausages, prick them with a fork, add them to the cabbage and allow all to cook together for twelve minutes. Dress the cabbage on a hot dish and arrange the sausages and carrot on top. Serve very hot.