Smothered Cabbage

2 large heads of cabbage, shredded
2 large Spanish onions, sliced thinly
2-tbsp chopped garlic
1-pkg. smoked sausage, sliced thinly in rounds
About 3/4-cup chicken broth (as needed)
olive oil

Put the sausage in a large Dutch oven over medium heat with a little olive oil. When the sausage begins to give off some of its own fat, add the onions, garlic and cabbage.

Cover and saut?, stirring well about once every 5 minutes for 15 minutes. If more liquid is needed, add the chicken broth.

Cover and simmer on low-medium for about an hour -- or until the juices are absorbed.