1
head of savoy cabbage (approx. 1,5 kg / to become 12 leaves)
12
fresh raw sausages (in total around 480 g)
1
carrot
2
onions
2
cloves of garlic
20 g
olive oil
80 g
pork bacon in cubes (optional)
200 g
tomato sauce (canned)
50 ml
white wine
salt, pepper