Place a suitable pan over medium heat and add the olive oil and the diced vegetables. Sweat until the onions are translucent. Add the rice and stir well with a wooden spoon until all of the grains are evenly coated with oil. Add the wine, half at a time, while stirring over medium heat, until all of the wine is absorbed by the rice. Add the cabbage and continue stirring while adding the chicken broth in the same way as the wine. When all of the liquid has been absorbed, remove the pot from the heat and add the butter and the Parmesan cheese. Stir well to incorporate all of the ingredients and add salt and pepper to taste.

Trim the ends off of the Brussels sprouts and cut them in half lengthwise. Cook them in boiling salted water until they become soft in the center then drain. Heat the butter in a suitable frying pan over medium heat and add the sprouts. Fry until they become brown and crispy then season to taste with salt and pepper.

Grill or saute the sausages until the skin is crispy and golden brown. Spoon the risotto into the center of each plate and arrange the sausages over the top. Garnish with the Brussels sprouts and grated Parmesan cheese.