Heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium heat.
Add the vegetarian sausage links and cook, turning occasionally, until nicely browned on all sides, about 5 minutes.
Remove the sausage from the skillet and set aside.
Once cool enough to handle, you can leave them whole or slice them into bite-sized pieces.
Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil to the same skillet.
Add the chopped onions and cook until they begin to soften, about 2-3 minutes.
Stir in the shredded cabbage, and season generously with salt and pepper.
Cover the skillet and cook, stirring occasionally, until the cabbage is tender and wilted, about 10 minutes.
Return the browned sausage to the skillet with the cabbage.
Stir to combine and cook for another minute or two, just until the sausage is heated through.
Serve immediately.
Don't Crowd the Pan: Use a large skillet to ensure the sausage gets a good, crispy brown sear and the cabbage sautés properly rather than steaming.
