Make sure all the veggies and sausage are diced before starting.
Chop up the head of cabbage into bite sized pices.
Warm up a Dutch Oven on the stove over medium heat.
Pour in olive oil and sauté the diced onion until soft and translucent.
Add in the carrots and celery and continue sautéing until soft.
Add in minced garlic cloves, stir, and cook for 30 seconds. It should start to smell fragrant.
Dump in the sausage, chopped cabbage, potatoes, salt, pepper, bay leaf, and other seasonings.
Stir to coat everything in the spices.
Add in the beef stock and tomato sauce. Stir well.
Bring the pot up to medium-high heat until it is at a gentle simmer.
Reduce to medium-low heat.
The pot should simmer slightly but not boil. Cook until the potatoes are soft. About 15 minutes.
Taste and add more salt if needed.
The soup is done when the potatoes are soft and tender.