If you’re using the sage, heat a few tablespoons oil in a large saucepan on a medium high heat. Add sage leaves and fry for 1-2 minutes or until the leaves are crispy. Drain them on paper towel.

Cut sausage skins down one side. Remove and discard the skins. Pile the sausage meat into the pan and cook uncovered, stirring to break up the sausage into bite sized chunks.

Slice cabbage into ribbons as finely as you can be bothered (the thicker the longer it will take to cook). When the sausages are well browned and cooked through, add the cabbage and 1/4 cup water. Reduce heat to medium and cook covered for about 10 minutes, stirring every few minutes until the cabbage is soft. If it starts to burn, add a splash more water, reduce the heat and stir vigorously.

When the cabbage is soft remove from the heat. The water should have evaporated. If it hasn’t, cook for another minute or two with the lid off.

Stir in the balsamic vinegar and feta. Taste and season with salt and more vinegar, if needed. Toss in parsley leaves.

Divide cabbage between two bowls and top with crispy sage leaves (if using).