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Heat a large skillet (with a tight fitting lid) over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate.
Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt, and pepper, and cook until the cabbage is wilted, about 8 minutes more. Return the sausage to the skillet and stir all together. Add the chicken stock. Cover and reduce the heat to medium low. Let cook for 20 minutes. (Do not uncover or stir.)
Stir in the parsley, if using, and season with more salt and pepper to taste. Serve with grainy mustard or a dollop of sour cream.