1. Preheat your oven to 190°C or 375°F.

2. Sauté a large onion in butter in a spacious skillet until it softens.

3. Add in chicken or vegetable broth, a pinch of salt, and a few grinds of pepper, then bring the mixture to a rolling boil.

4. Next, add shredded cabbage to the skillet, cover it, and let it cook for 10 to 12 minutes until the cabbage is tender.

5. In a separate saucepan, combine heavy cream with sweet mustard and bring the mixture to a gentle simmer, allowing it to cook until it thickens slightly.

6. Grease a 23x33 cm or 9x13 inch baking dish and fill it with the cooked cabbage mixture, topping it off with chicken sausages.

7. Pour the cream and mustard mixture evenly over the sausages.

8. Transfer the baking dish to the preheated oven and let it bake for 20 to 25 minutes, or until the top is golden brown and the sausages are cooked through.

9. Serve the dish hot, straight from the oven, and enjoy!