Wash the cabbage, then, with a sharp knife or a mandolin, shred it into thin strips.

Take a large pot, fill it halfway with water and put it on high heat.

Bring the water to a boil, then add the salt and the white wine vinegar.

Now plunge the cabbage into the boiling water and blanch it for 5 minutes.

Drain the cabbage and place it immediately under cold running water to halt the cooking process.

Dry the cabbage by dabbing it with a clean cloth, or leave it to drain in a colander for about half an hour. Don't skip this step, as it will ensure you to perfectly sauté the cabbage, making it golden and crunchy.

Once the cabbage is dry, take a large pan and pour in the olive oil. Heat the oil, then add the cabbage: cook the cabbage over medium- high heat, tossing it often. Drizzle the honey, season with salt and pepper, and keep cooking until golden.

In the meantime, heat a grill pan.

Prepare the sausages: cut them in half and season with a few leaves of fresh marjoram. When the grill pan is hot, roast the sausages, turning them often to even out the cooking.

Serve the grilled sausages with the sauerkraut on the side, accompanying each plate with a tablespoon of sweet mustard.