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Mix the SAUSAGE ingredients together in a large bowl until well combined.
Heat a dutch oven over medium-high heat. Add the sausage mixture to the dutch oven and cook while breaking up the sausage until browned, about 6 minutes.
Add the cabbage, onion, ¼ tsp salt, and ⅛ tsp pepper to the dutch oven. Stir to combine and cook, stirring occasionally, about 5 minutes.
Stir in the water and bay leaf and bring to a boil.
Cover the dutch oven with a lid and reduce the heat to low. Simmer the soup over low heat, stirring occasionally, about 20 minutes.
Taste the soup and season with additional salt & pepper if necessary.