1. Remove sausage meat from casing (an easy way is to make a vertical cut down the center of each sausage). Crumble the meat.
2. Peel, halve, and thinly slice the onion.
3. Finely chop the garlic.
4. Clean the carrots and cut into ¼-inch rounds.
5. Remove the core from the cabbage and shred or cut into very thin slices.

Cook

1. Heat a large soup pot over medium heat. Once hot, add crumbled sausage. Cook, stirring occasionally, mostly to break up the sausage with a wooden spoon, for 8-10 minutes, or until most of the pink is gone.
2. Remove sausage from pot and set aside.
3. Keep the pot over medium heat and add olive oil. Once hot, toss in sliced onions along with a pinch of kosher salt and a bit of freshly ground black pepper. Cook, stirring occasionally, for 8-10 minutes, or until onions are soft.
4. Add in garlic and carrots, stir continuously for one minute until garlic is fragrant.
5. Raise heat to medium high and add in cabbage along with 2 tsp. of kosher salt and 25 turns of freshly ground pepper. Toss to combine and continue cooking for 5 minutes, stirring frequently, until cabbage begins to wilt and release some moisture.
6. Add cooked sausage back in, along with the Tomato Sauce and broth. Bring to a boil.
7. Once boiling, cover and reduce heat to a simmer. Simmer for 15-20 minutes, remove from heat and adjust seasonings if necessary. Serve with a sprinkle of crushed red pepper flakes and enjoy!