Melt half the butter in a shallow, flameproof casserole and add the sausagemeat. Fry quickly, breaking the meat up with a wooden spoon and stirring until browned.
Add the onion, caraway and a little seasoning and fry for a further 5 minutes.
Stir in the cabbage and potatoes, mixing the ingredients together thoroughly. Pour the stock and cider vinegar over them and add a little more seasoning. Dot with the remaining butter and cover with a lid.
Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 30 minutes until the cabbage and potatoes are very tender. Serve with chunks of wholegrain bread.