Slice the sausages into bitesize chunks, and put them in a medium saucepan over a low heat (no need to add excess oil, unless they are very lean)
Slice the onions, carrots and garlic and add them to the pan. Then add the herbs.
Whilst this slowly browns, chop up the cabbage finely.
Add the stock, wine, mustard, tomato pureé. Give it a stir and add the cabbage.
Let this cook for around 20 minutes until everything is nice and soft. Take a tbsp of the stock mixture and mix it into the flour in a little bowl. Add this flour/stock paste into the pan and stir quickly in order to thicken slightly.
Season with black pepper and serve. This dish could be adapted to use leftover roast potatoes, or add some grain like pearl barley. Could also be served with crusty bread.