Prep the produce and sausage. Slice the sausage into coins. Chop the cabbage into bite-size pieces. Dice the onion and mince the garlic. Slice carrot and celery if using.

Brown the sausage. Heat the oil in a large pot over medium heat. Add the sausage and cook 5–7 minutes until browned on the edges. This step builds flavor.

Sauté aromatics. Add the onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in the garlic for 30 seconds, just until fragrant.

Add spices. Sprinkle in smoked paprika, thyme, and a few red pepper flakes if you like heat. Stir to coat everything in the oil and sausage drippings.

Deglaze and build the base. Pour in the crushed tomatoes and scrape the bottom of the pot to release browned bits. Add the chicken broth and bay leaf. Bring to a gentle simmer.

Add the vegetables. Stir in the cabbage, carrot, and celery. It may look like a lot of cabbage, but it will wilt down quickly.

Simmer. Cover and simmer 20–25 minutes, stirring occasionally, until the cabbage is tender but not mushy. Taste and adjust salt and pepper.

Brighten and finish. Remove the bay leaf. Stir in the apple cider vinegar or lemon juice. This small step wakes up all the flavors.

Garnish and serve. Ladle into bowls and top with fresh parsley. For extra richness, add a drizzle of olive oil or a dollop of sour cream.