Savoy Cabbage Stirfry

Shred cabbage. Slice Polish sausage into 1/4-1/2 inch thick slices. In a Dutch oven, heat butter and oil on medium heat. Add cabbage to the Dutch oven in batches. Wait until the previous batch is wilted before adding the next batch. When all of the cabbage has been added, add salt, pepper and ground cardamom to taste. Turn the heat to medium-high, and cook cabbage for 5 minutes, stirring frequently. Add the Polish sausage, and continue to cook until the cabbage is cooked, but still crunchy, about 10 mote minutes. Serve over cooked rice.