Remove the skins from good pork sausages and mix the sausage meat with finely chopped shallots. Form into small balls
and fry in olive oil until browned all over. Drain and set aside. Add roughly chopped shallots and a chopped and crushed
clove of garlic to the pan and fry for a minute or two, then add sliced cabbage, frying this for another couple of minutes,
until starting to soften. Return the sausage balls to the pan and add a drained can of cannellini (or borlotti) beans,
together with a good glug of dry white wine. Season with a little salt and freshly-ground black pepper, bring to a simmer,
cover and cook gently for about 5 - 6 minutes.