Crock Pot Sausage and Cabbage Soup

Heat the avocado oil over medium-high heat in a large nonstick skillet. Add the chopped onion and cook, stirring occasionally, until it begins to soften, about 3 to 5 minutes.
Transfer the raw Italian sausage and minced garlic to the skillet and use a spatula to break it up into small chunks. Brown the sausage for a few minutes until the outside is slightly golden-brown. It doesn’t need to be fully cooked just yet.
Transfer the sausage mixture to the bottom of your crock pot. Add in the chopped carrots, bell pepper, chicken broth, crushed tomatoes, all of the seasonings (bay leaf, paprika, dried parsley, salt and pepper), and about a third of the chopped cabbage. Give everything a big stir. Add in the remaining chopped cabbage and if you’re able to stir it into the soup mixture, great. If not, it’s perfectly fine to leave it hanging out on top as it will begin to cook down as the soup cooks.
Secure the lid of the crock pot and cook on High heat for 4-5 hours or Low heat for 6-8 hours. If you’re able to stir the soup after about an hour of cooking to get the cabbage to mix in, great!
Serve soup in big bowls with crusty bread like garlic bread, toasted baguette, or cornbread, and enjoy!