....make a light veggi broth if you don't have one ready in the freezer or fridge. IF you haven't the time, don't use industrial or any cube: plane water will also work fine.
Slice the lard into small cubes and place in a large pot, metal, over low heat.
Slice up the cabbage in realtively fine strips after removing the large center stalk. No guideline here: it depends on personal taste, larger or smaller strips.
When the lard has become tranluscent, raise the heat a good bit to medium-high, in goes the cabbage, stir, in goes the wine.
Once you can't smell the wine over top any more, in goes the warm broth or water, salt and pepper according to taste and consideration of how salty-spicy the sausage you'll lay in later is.
Lower the heat to lowest, the lightest of boils, cover and let cook for an hour.
Now lay in the sausage kunks, stir, re-cover and let cook for another hour.
That's it. Great with polenta or crusty bread or tater's....