Begin by cutting the cabbage into wedges, ensuring that each wedge holds together. Peel and dice the potatoes into bite-sized pieces, and slice the carrots into rounds. Slice the smoked sausage into rounds as well.

Gather all the ingredients and have them ready for cooking to streamline the process.

In a large pot, heat the olive oil over medium heat. Once hot, add the sliced smoked sausage and sauté for about 5-7 minutes, or until the sausage is browned and slightly crispy. This step adds depth of flavor to the dish.

Add the diced potatoes and sliced carrots to the pot with the sausage. Stir to combine and cook for an additional 3-4 minutes.

Pour in the chicken broth, ensuring all ingredients are submerged. Add the garlic powder, onion powder, smoked paprika, salt, black pepper, and bay leaf. Stir well to combine.

Carefully place the cabbage wedges on top of the broth and vegetables. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.

Let it simmer for about 30 minutes, or until the cabbage is tender and the potatoes are cooked through. Check occasionally to ensure the broth is not evaporating too quickly; add a little water if necessary.

Once cooked, remove the bay leaf and taste the broth, adjusting seasoning if necessary. Serve the cabbage boil hot, ensuring each bowl has a generous portion of sausage, potatoes, carrots, and cabbage.