Slice a smoked sausage (kielbasa, for example) into thick disks and brown lightly in a little olive oil. Transfer to a casserole dish.
Fry a chopped onion, a chopped carrot and a chopped stick of celery for 4 – 5 minutes, until the onions starts to soften, then add
a crushed clove of garlic and fry for another minute. Transfer this to the casserole with the sausage. Pour in a wineglass of cider
(or apple juice) and the same amount of chicken stock, together with 2 Tbs white wine or cider vinegar, a Tbs brown sugar and a Tbs
tomato paste. Season with freshly ground black pepper, bring to a boil, cover, turn the heat down and simmer gently for about 30 minutes.
Cut half a small Savoy cabbage into slices and stir this into the casserole, together with 3 – 4 chopped tomatoes and a drained tin of
cannellini beans, cover again and simmer for another 20 minutes, until the cabbage is cooked and the tomatoes break down into the sauce.
Stir in chopped parsley and serve in bowls.