In 12-inch skillet or Dutch oven, cook bacon, onions and garlic over medium heat until bacon is crisp, stirring occasionally. Stir in carrots and cabbage.
Tie cloves and bay leaf in piece of cheesecloth or, if desired, place in tea ball. Add to cabbage mixture. Add bratwurst; partially cover with cabbage mixture. Pour broth and wine over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer 30 to 45 minutes or until vegetables are tender.
Remove spices. Stir in salt and pepper. If desired, serve with German-style or Dijon mustard and dark bread.