Heat a large pot or Dutch oven to medium low.

Add the olive oil.

Add sausage and sauté the sausage until it starts to brown, about 5 minutes.

Add the vegetables.

Add the onion and garlic and sauté until they begin to soften.

Stir in the cabbage and potatoes, put on the lid and cook for about 5 minutes until the cabbage begins to wilt.

Season and simmer.

Add the roux, paprika, sugar, thyme, rosemary, black pepper and salt. Stir.

Bring to a boil and simmer uncovered for 20 minutes.

If it is too thick for your liking, add 2 more cups of either water or broth and return to a slow boil for 5 minutes more.

If you’d like to use another sausage try to find a high quality, sturdy pork sausage that has some heat. You can also use less sturdy or raw sausages, but you will want to handle it in the following manner:

If it is cooked sausage, brown it in a pan for 5 minutes, cut into coins, and set aside.

If it is raw sausage, cook it in a pan on medium until done in the center and browned on the outside, about 5 minutes on each side, then cut into coins and set aside.

In both cases, add the sausage 5 minutes before the soup is done to prevent it from falling apart.

Put the tomato paste in a small bowl with 1 cup stock and whisk until smooth. Set Aside.

Stir 1/2 cup flour into the vegetables.

Stir it in completely until there is no trace of flour left.

Add the wine. Stir.

Add the tomato paste. Stir.

Add in the broth. Stir.