Egg roll in a bowl soup

INGREDIENTS

• 1 medium yellow onion
• 2 cloves garlic
• 1 bag shredded cabbage with carrots
• 1 tablespoon olive oil
• 1 pound Jimmy Dean sausage
• 1 1/2 teaspoons paprika
• 1 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1 (32-ounce) box beef broth
• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 cup water
• 2 tablespoons packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon apple cider vinegar
• 1 bay leaf
• 2 tablespoons fresh parsley leaves, for garnish (optional)

INSTRUCTIONS

1. Dice 1 medium yellow onion (about 2 1/2 cups), mince 2 garlic cloves, and place both in the same bowl.
   
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion and garlic, 1 pound sausage, and 1 1/2 teaspoons paprika. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper and cook, breaking up the meat into small pieces with a wooden spoon, until the sausage is cooked through and the onion is softened, about 10 minutes.
   
3. Add 1 box beef broth and scrape up the browned bits from the bottom of the pan with the wooden spoon. Add 1 can fire roasted diced tomatoes and their juices, 1 can tomato sauce, 1 cup water, 2 tablespoons packed light brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon apple cider vinegar, and 1 bay leaf. Stir to combine and bring to a boil over high heat.
   
4. Add the package shredded cabbage/ carrots. Reduce the heat to maintain a simmer and cook, stirring occasionally, until cabbage is tender, about 30 minutes. Meanwhile, coarsely chop 2 tablespoons fresh parsley leaves if desired.
   
5. Discard the bay leaf. Taste and season the soup with more salt and pepper as needed. Garnish with the parsley if desired.