This is originally a dish from the Alsace region of northeastern France – an area well known for both its sausages and wine.
- Place the first 6 ingredients into a large saucepan. Cover with a lid and cook without colour for 10 minutes.
- Add the thinly sliced cabbage and white wine. Stir well before covering with the lid.
- Cook gently for about 30 minutes or until the cabbage is tender and takes on the cooked smells of garlic and sausage. Season with salt and pepper to taste and serve.
If the wine starts to evaporate too quickly, add a cup or so of water to ensure the saucepan never runs dry.