1 . Stage
First we gather all the ingredients, wash the vegetables, herbs, peel the garlic.
2 . Stage
Shred the cabbage finely, trying to avoid large and dense leaf bases, we need mostly leafy mass. The cabbage can be slightly crushed, especially if it is hard. I'm making it for the house, a little "squeeze" when it's for me - no, I like it when crunchy salad)
3 . Stage
Slice the sausage into julienne strips, or remove the skins - your choice, I take the sausage, which does not need to be removed from the skin. Dice the tomatoes, chop the onion finely. Garlic is also finely chopped or squeezed through a press (you can regulate its quantity, cabbage has a spicy taste by itself, you can not add garlic at all, but if you add a lot)
4 . Stage
All this is sent in a bowl to the cabbage, grate cheese (I have two kinds), add finely chopped greens. You can take any herbs, but it is better not to take spicy herbs, and use not a lot of herbs - so as not to overpower the taste of the cabbage. A couple of sprigs of dill, in my opinion, is enough, but here you decide for yourself.
5 . Stage
6 . Stage