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Heat oven to 160°C (140°C fan)
Brown the sausages and bacon in a large pan with oil or dripping until deeply golden, then set aside
Add the finely shredded cabbage, onion, garlic, potatoes and carrots in batches to the pot, seasoning with salt, black pepper and butter as you go
Layer in the sausages and bacon, and add caraway seeds if desired
Pour in enough stock and add dairy if making it creamy
Cover tightly with foil or a lid and bake for 1½-2 hours, stirring once or twice, until cabbage is meltingly soft and buttery
Remove the lid for the final 20-30 minutes to let the top catch slightly
Finish with a final knob of butter and a crack of black pepper before serving