In a Dutch oven or large heavy-bottomed pot, heat oil over medium heat. Brown sausages all over; remove to plate. Add onion to same pot; fry, stirring, for 1 minute.
Add cabbage, apple, broth, vinegar, mustard, caraway seeds, salt and pepper; cook, stirring occasionally, until cabbage wilts, about 10 minutes.
Return sausages and any juices to pot. Cover and simmer, stirring occasionally, until cabbage is tender and hardly any liquid remains, about 30 minutes. Stir in parsley.
Recipe Notes
Per serving: 272 calories, 23 g protein, 12 g fat (3 g saturated fat), 19 g carbohydrates, 5 g fibre, 90 mg cholesterol, 539 mg sodium