Peel around 9 - 10 large leaves from the cabbage, wash and finely trim off the thicker part of the stems.
Add the leaves to salted boiling water and wilt for 6-7 mins (not for too long, as the leaves will overcook). Prepare vegetables while boiling.
Remove the leaves, let cool, and begin assembling sausage wraps. Place 2 - 3 leaves lengthwise, place 1 or 2 sausages (depending on how big your cabbage leaves are) on top, perpendicular to the stems of the cabbage, and wrap, stuffing in the edges as you go. Repeat until all sausages are wrapped.
Heat olive oil over medium high heat. Add sliced red onion, sautée for 2 minutes.
Add garlic; sautée for a further minute.
Add the carrot and bay leaf, and sautée for 2 minutes more.
Add a glug of port wine (or 100m white wine), and let simmer for 2 minutes or until alcohol has evaporated.
Next, add the diced tomatoes, season with a healthy of pinch salt, pepper and nutmeg, and let simmer for 5 minutes.
Carefully place wraps in sauce, one-by-one, and add boiling water until wraps are almost covered. Cover pan, and leave on a medium heat for 45 mins, adjusting the heat if the sauce is boiling too vigorously.
Once ready, serve each wrap over a bed of rice (or potato purée), spoon over some of the sauce, and season with fresh chopped parsley and a squeeze of lemon.