Cabbage with sausages and cherry tomatoes

Ingredients

• 2 small cabbages (1.2 kg total)
• 2 teaspoons fine salt
• 3 fresh pork sausages (450 g)
• 60 ml oil
• 1 large onion (200 g)
• 1/2 teaspoon ground pepper
• 2 bay leaves
• 1000 ml hot water
• 250 g cherry tomatoes

Preparation

1. Remove the outer leaves from the cabbages and shred them finely. Sprinkle with 1 teaspoon salt, rub the cabbage, and leave it for 10 minutes while you prepare the sausages. 2. Pat the sausages dry with paper towels and cut them into rounds. 3. Heat the oil in a skillet and brown the sausage rounds for 8 minutes, turning them on both sides. Transfer them to a plate. 4. Peel and finely chop the onion, then cook it for 5 minutes in the same skillet, in the remaining oil, until translucent. Squeeze out the cabbage and add it to the skillet with 1/2 teaspoon salt, the pepper, bay leaves, and hot water. Cover and simmer over medium heat for 40 minutes, stirring occasionally, until tender. 5. Halve the cherry tomatoes and add them along with the sausage rounds. Taste and, if needed, add up to 1/2 teaspoon salt. Simmer over medium heat for another 15-20 minutes, until the tomatoes soften and the liquid reduces.