Prep the veggies.

• Slice the cabbage and onion finely (or use a food processor to shred the cabbage).
  2 large green cabbage (or less for a smaller portion), 1 medium yellow onion (thinly sliced)
• Finely dice the carrots and bell pepper and set them aside.
  1 large carrot (finely diced), 1 red bell pepper (finely diced)

Pre-heat the oven: to 400°F/ 200°C.

Brown the sausages.

• In a large pot or Dutch oven, brown the sausages on all sides.
  1 lb sausage (thinly sliced)

Cook the aromatics.

• Add onions, carrots, and peppers, cooking until softened.
• Stir in the cabbage by adding half and let it cook down for a few minutes.
• Add the rest of the cabbage and the canned tomatoes.
  1 can diced tomatoes
• Add the water and bring everything to a gentle boil.
  3 cups water

Season.

• Salt, pepper, paprika, and any herbs you like.
  1 tsp paprika , 1 tsp dry parsley, 1/2 tsp dry thyme, salt and pepper to taste

Finish in the oven.

• Put the lid on the casserole and place it in the oven.
• Bake at 400°F/200°C for 1 to 2 hours or until the cabbage is soft and cooked through.
• Take the lid off and let it bake for another 10 minutes.

Serve.

• Spoon into bowls and enjoy with crusty bread and fresh peppers (if you like a bit of spice). I also recommend serving with a spoonful of sour cream for a bit of freshness.