Squeeze the meat from good pork sausages, mix with a finely chopped shallot or two and form into small meatballs. Fry until brown
on all sides, scoop out and set aside. Fry a chopped onion and a crushed clove of garlic until softened, then add chicken stock,
together with a drained can of cenellini beans. Return the sausage balls, add a couple of bay leaves, season with black pepper,
cover and simmer for 10 minutes or so, then add chopped cabbage, put the lid back on and cook slowly for another 10 minutes.
Serve garnished with chopped parsley and some grated parmesan cheese.