Preheat the oven to 190oC/375°F/Gas mark 5.
In a large saucepan, melt the butter over a medium heat. Add the red cabbage and coat all of the leaves in the melted butter. Sauté gently for 5 minutes.
Add the sugar, apple, vinegar and nutmeg. Mix well before covering and leaving to simmer. After 15 minutes, add the water and continue to cook on a low heat, stirring frequently for another 15 minutes until the cabbage is completely tender.
Meanwhile, fry the Quorn Sausages according to the pack instructions, until golden brown. Leave to cool.
Spread a tablespoon of cranberry sauce across each wrap, before adding a spoonful of braised cabbage. Sprinkle over the rocket and place on a whole sausage along with the brie slices. Roll up into a tight wrap.
Slice each wrap into 4 and skewer with a cocktail stick, or slice in half and serve on a platter, garnished with rocket.
Tips: Alternative cheeses such as stilton can be used for a rich, Christmassy twist.
If preferred, place filled wraps on a griddle to warm and add a smoky flavour.
Quorn Chunks can be used instead of Chipolatas: add these to the braised cabbage half way through simmering.