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Take cauliflower rice out of the freezer and let it thaw on the countertop when you start the soup.
Cut sausage into fourths lengthwise, then into small pieces..
Put water, homemade chicken stock or chicken broth, beef flavor base, bay leaves, minced garlic, thyme, oregano, Spike Seasoning (affiliate link), tomato paste, and sausage in large soup pot and start to simmer.
Then cut up the carrots, onion, celery, and cabbage one at a time and add each to the soup. (You can use coleslaw mix instead of chopping up cabbage if you prefer, although I like the more coarsely chopped cabbage for this.)
Let soup simmer on low 1 hour or a bit longer.
Then add the cauliflower rice and simmer at least 30 minutes longer, or until the cauliflower rice starts to somewhat dissolve into the soup. You can add more liquid during this time if it seems like the soup is getting too thick.
When the soup is done, discard bay leaves and stir in the balsamic vinegar (if using) and cook a few minutes longer.
Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.
This soup freezes very well and will also stay good in the refrigerator for at least a week.