Cut the cabbage into four equal parts without removing the core. Cut the garlic into thin slices. Wash the lemon well and cut it in half.
In a saucepan put the olive oil, garlic and sausages and put them on low heat. When you can smell the garlic, add the cabbage.
Add white wine over medium heat, and when it starts to boil add the cream, miso and lemon (without squeezing), cover and simmer over low heat for 10 minutes. For a more flavorful dish, more miso can be added.
Serve in a bowl, garnish withboiled lemon and garnish with Italian parsley.