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Preheat oven to 180C / 380F and roast sausages in a roasting tin for about 30 mins.
For the braised cabbage, mix together very soft butter, crushed garlic, chopped rosemary, chopped thyme, salt, and pepper in a bowl.
Cut the cabbage into wedges, leaving the stem in place to hold it together. Slather both sides of each wedge with the garlic and herb butter.
Grill the cabbage wedges on a hot griddle pan, turning them over after about 6 mins to get golden brown tan lines. Add vegetable stock, cover, and let them sweat on medium heat for 5 mins.
For the pea mash, boil the peas, then drain and add cream cheese and Dijon mustard. Blend with a stick blender to a rough puree.
Serve the braised cabbage with roasted sausages and pea mash on the side.