In the same pan, with all the oils from the sausages, add in the onion, garlic, ginger and scallion whites. Sauté until golden, 2-3 minutes. And in the mushrooms and water chestnuts and sauté until the mushrooms shrink considerably. Add in the cabbage, marinade, cornstarch and honey and mix. Simmer for 3 minutes to allow the sauce to thicken.