Steps

1. Cut 200g of cabbage in half, lightly press it, and thinly slice it against the grain. This thin slicing is the key to achieving a tender texture in a short time.
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2. Thinly slice 1/4 onion.
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3. Lightly score 2 large sausages. This scoring helps the flavors penetrate more easily.
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4. Heat olive oil to taste in a frying pan and sear the sausages until lightly browned.
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5. Once the sausages are seared, add the sliced onion to the pan and sauté, allowing it to absorb the flavors from the sausages.
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6. When the onion begins to soften, add 1 tsp of beet sugar and continue to sauté. Adding sugar helps the onions soften faster and is also effective when making caramelized onions.
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7. Add the roughly chopped cabbage to the frying pan and stir briefly to combine.
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8. Distribute 1/3 tsp of salt evenly over the mixture.
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9. Place the seared sausages on top of the cabbage and onions, then add 1-2 tbsp of vinegar and 3 tbsp of cooking sake (rice wine).
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10. Cover with a lid and steam-simmer. This steaming process allows the sausage juices to infuse into the cabbage, creating a more cohesive flavor. The acidity from the vinegar is mellowed by the beet sugar.
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11. Continue to steam-simmer, occasionally flipping the ingredients, until the desired tenderness is reached.
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12. Transfer to a serving dish and garnish with coarsely ground pepper to taste and whole grain mustard to taste, if desired. Garlic is not used in this recipe, making it suitable for breakfast, but you can add it if you're serving it as a snack.
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