Instructions

1. Heat the vegetable broth.
   
2. Peel and finely chop the onion. Heat a little oil in a pan and sauté the onion over low heat, stirring frequently, until it becomes translucent.
   
3. Remove the casing from the sausage, cut the sausage into small pieces, and add it to the pan. Cook over low heat, stirring occasionally, until the sausage surface turns white on the surface (about 10 minutes).
   
4. While the sausage is cooking, clean and slice the cabbage into thin strips.
   
5. When the sausage turns white, transfer it and the onion to a bowl.
   
6. In the same pan, add the cabbage with a little water. Cook over medium heat, stirring occasionally, until the cabbage is tender (about 10 minutes). Add water as needed to prevent burning.
   
7. Meanwhile, toast the rice in a separate dry pan until the grains become almost transparent.
   
8. Once the cabbage is tender, add the rice to the pan. Pour in a couple of ladles of broth and mix well. Cook over moderate heat, stirring occasionally and adding more broth one ladle at a time as needed to keep the rice moist.
   
9. After 10 minutes, add the sausage and onion to the pan, stir, and continue cooking.
   
10. When the rice is cooked, turn off the heat and stir in the butter and grated cheese until melted and well combined.