Bring a large pot of salted water to a boil and cook the cabbage for 5 minutes. Drain and rinse in cold water. In an ovenproof casserole melt the lard and cook the carrots and onions over a low heat until softened, about 10 minutes. Stir in the cabbage, garlic, and bouquet garni. Cook for 15 minutes, covered, stirring from time to time. Stir in the wine and 1/2 cup of water. Season with salt and pepper. Simmer until the cabbage is very soft, about 35 minutes, stirring occasionally. Brown the sausage in a lightly greased frying pan over moderate heat. Add the sausage and the pan drippings to the cabbage and cook for 10 minutes more, covered. To serve make a bed of cabbage on a platter. Cut the sausage into 6 equal-sized serving pieces and arrange on top of the cabbage.
