Italian Sausage Stew with Potatoes and Cabbage - PUBLISHED

http://threemanycooks.com/recipes/meaty-mains/roast-italian-sausages-with-potatoes-and-cabbage/

The sauce is very nice, but I have to figure out how to do a few things:
1 - make sure all the veg end up cooked at the same time
2 - have enough of the marinade to coat the cabbage (I soaked everything in batches and the cabbage was last)
3 - I didn't slice the garlic and it didn't cook properly
4 - I added ½ tsp salt and 21 turns of the pepper mill
I used a lasagne dish and layered everything, with the cabbage on top. The cabbage didn't cook properly and had totally charred leaves. The onions cooked more slowly than the potato. I think I need a larger dish or smaller quantities of ingredients.
NOTE: I will halve the recipe next time
5 - I used the clay pot to layer the food, and it worked wonderfully. However, it took much longer. I will first cook it covered, then uncover it to get some browning. Also, there was no need for chicken broth to make things saucier as there was plenty of liquid in the bottom of the pot. What I may do is add chicken broth concentrate to enhance the flavour a bit. RETHINKING - actually Iˋd like to re-do this as-is since there is likely nothing wrong with a little extra sauce. It's likely that cooking it in the clay pot prevents evaporation due to the rounded sides.
6 - Freaking awesome. I used baby fingerling potatoes (La Ratte) and cut up a little Charmant cabbage. Cooked it in the Corning ware bread pot.

1/4 cup olive oil + more for drizzling
1½ tablespoons balsamic vinegar
2 teaspoons caraway seeds
1/2 tsp salt
1/4 tsp pepper
1 to 1 1/4 pound fingerling baby potatoes, or larger but cut into chunks
1 onion (or 2 small onions), cut into quarters (don't cut the basal thing)
1lb cabbage, cut into wedges (don't cut out the heart to keep the leaves together)
1/4 cup chicken broth
2 bay leaves
4 garlic cloves, pressed
1½ pounds sweet Italian sausage, cut into chunks

1. Adjust oven rack to lowest position and heat oven to 425F. 
2. In a large bowl whisk together 1/4 cup olive oil, vinegar, carraway, salt and pepper until emulsified.
3. Throw in the potatoes and onions and toss until covered. 
4. Layer the cabbage at the bottom of a deep baking dish (Corning ware 4L (?) works well). 
5. Drizzle with some olive oil (optional). 
6. Pour in the chicken broth.
7. Layer the coated potatoes and onions on top. Nestle in the bay leaves among the veg.
8. Sprinkle the sliced garlic over all.
9. To get the rest of the sauce out of the bowl, throw in the sausage chunks and toss. Put the sausage on top of the veg mix and pour over any extra marinade. 
10. Cook, covered, for about 45 minutes. Uncover and cook until light golden brown and fully cooked, about 20 minutes.