Prick sausage casings several times with a fork.

Cut sausage into 1-inch pieces.

Place sausage pieces in a large mixing bowl.

Add white wine and minced garlic to the sausage for the marinade.

Marinate for 30 minutes.

Drain the sausage, reserving the marinade.

In a Dutch oven or large kettle, cook the sausage and chopped onion until the meat is brown and the onion is tender.

Drain off any excess fat.

Add the reserved marinade.

Bring to a boil, then reduce heat.

Simmer, covered, for 20 minutes.

Stir in chopped cabbage, undrained diced tomatoes, water, and green chili peppers.

Simmer, covered, for an additional 20 minutes, stirring occasionally.