1. Start with the veggies – peel and roughly dice the onion. Remove the core from the cabbage and cut everything else into bite-size pieces. Wash the bell peppers, dry them, remove the seeds and membranes, and then cut them into thin strips. Squeeze the sausage meat out of the casings and roughly shred it.

2. Heat up a large Dutch oven* with some oil and then brown the sausage meat for a few minutes – it should have a nice color all over. Remove from the pot and set aside.

3. If necessary, add a little more oil, then add the onions and sauté until soft and glossy. Next, add the cabbage and sauté for about 4-5 minutes, stirring constantly. Add the bell pepper strips, Herbs de Provence, and caraway seeds and sauté everything for another 2-3 minutes. Deglaze the cabbage with the chicken broth, add the sour cream, mustard, and the sausage meat you kept on the side and mix well. Reduce the heat, cover the Dutch oven, and let the cabbage simmer for about 5-6 minutes – stirring occasionally to prevent burning.

4. Once the cabbage is cooked nicely and tender, season to your liking with some salt and pepper, then divide among bowls and sprinkle with chopped parsley. Serve with some bread on the side, if you like.