Getting Ready:

1. You will need two large sauté pans with lids, one for the sausage and one for the cabbage.
2. For each pan, combine dry spices, measure broth (add vinegar to broth), and prep vegetables before starting. The sausage and cabbage cook simultaneously, so you’ll want to have each set of ingredients prepped and ready to go. 

Step One:

1. Cabbage Pan: Heat oil in a large sauté pan over medium heat, add the onion, and cook just until translucent (2-3 minutes). Add garlic and cook one minute, stirring regularly. 
2. Sausage Pan: Add all ingredients except sausage to a large sauté pan, cover, and bring to a boil over medium-high heat.

Step 2:

1. Cabbage Pan: Once onion and garlic are ready, add the cabbage and toss to combine. Sprinkle the cabbage and onions with the spice mixture then pour broth mixture over the top. 
2. Sausage Pan: Once boiling, stir, then nestle the bratwurst into the liquid, surrounding with onions. Reduce to medium heat. 
3. Cover both pans and set a timer for 5 minutes. When timer goes off, flip the sausages, and then flip the cabbage mixture, rotating the top layer to the bottom to ensure even cooking. 

Step 3:

1. Cover both pans and set a timer for 5 minutes again. When timer goes off, remove the sausages from heat, transfer to a plate, and discard the contents of the pan. Rinse sausage pan and return to the stove over medium-high heat.
2. Add the vegan butter to the cabbage, toss, and reduce heat to low. Continue cooking, uncovered, 3-5 minutes to desired tenderness, then remove from heat. Season with the remaining 1/4 teaspoon of salt, to preference.
3. While the cabbage is finishing, remove and discard any remaining casing from the sausages (this should come right off), slice crosswise on an angle, and sear slices in the hot pan, about 15-20 seconds per side. Transfer seared slices back to the sausage plate. 
4. Divide the cabbage and onions between four plates, top with the sausage slices, and serve immediately.