Shred the cabbage and sprinkle it with salt. Rub it well with your hands to absorb the salt and start releasing water. Leave it to rest. Rinse and peel the tomatoes. Cut them in small cubes.
Slice the sausages and finely chop the onions. Brown the sausages for about 3-4 minutes and take them out. Sautee the onion until golden. Add tomatoes and let them release acidity 10 minutes on medium heat.
Start adding the shredded cabbage, squeezing well all the excess water. Add first about halve, stir and let it wilt for a few minutes, then add the other half. Stir well so all the cabbage is covered with sauce. If needed add some hot water.
Add the bay leaves and the black pepper, taste for saltiness. Let it cook on medium-low heat, partially covered about 20 minutes. Stir form time to time. Add the sausages and stir again. Let them cook together another 15 minutes.
Throw in the freshly chopped dill, stir again and let the flavors blend together another 5 minutes. Turn off the heat and serve with polenta or favorite bread.
Notes
It can be kept for about 3-4 days in the fridge. Reheat and serve. If you eat spicy, try some jalapeno or chili peppers aside.