Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
Melt the butter in a large heavy frypan. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 15 minutes.
Mix the brown sugar and cornflour together. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 15-20 minutes or until done.