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Using a large Dutch oven as a guide, adjust the oven rack so the top of the Dutch oven is about 5 inches away from the broiler element.
Add the oil to the Dutch oven and heat over medium heat on the stovetop until shimmering. Add the sausage and cook, stirring to break apart the meat, until no longer pink, 5 to 7 minutes.
Add the cabbage, salt, and garlic, if using. Cook until the garlic is fragrant, about 1 minute, stirring to break apart any large pieces of cabbage. Cover the pot with a lid and cook, stirring occasionally, until the cabbage is wilted, about 10 minutes.
Stir in the tomato sauce. Reduce the heat to medium-low and continue to cook, covered, stirring and scraping the bottom of the pot occasionally, until the cabbage is very tender, about 30 minutes.
Remove the pot from the heat. Taste the cabbage mixture and season with more salt as desired. Dollop the ricotta evenly over the top. Sprinkle the mozzarella over the ricotta.
Heat the broiler on high. Transfer the Dutch oven to the oven and broil until the cheese is evenly browned, 2 to 5 minutes. Let cool for 5 minutes before serving with crusty bread, if desired.