Prepare your ingredients by thinly slicing the cabbage, onions, and chopping the garlic. Heat a large skillet over medium-high heat. Add the butter, cabbage, and onion. Sauté until the cabbage and onion have softened, stirring often for about 5 minutes. Add the garlic and cook for another two minutes. Add the chicken stock and 1 Tbsp balsamic vinegar, stir and taste vinegar. Add more vinegar if you want more of the flavor. Cover, reduce heat, and let simmer for 5 minutes until half the stock has evaporated. Move the veggies to the side and put sausages in the skillet. Increase heat to medium, cover, and cook on each side for 4-5 minutes until cooked. Serve hot and enjoy!