In a 4qt dutch oven or 12" skillet, heat oil over medium heat.

Add onion and cook stirring often until lightly browned.

Stir in cabbage, broth, tomatoes, and black pepper.

Bring to a boil. Reduce heat to low, cover and cook 20 minutes.

Add sausage then spoon cabbage mixture over sausage. Cover and cook over low heat 10-15 minutes or until sausage is throughly cooked and cabbage is tender.

Cut sausage into pieces when dish is served.