Place the chopped bacon in a large stockpot and heat over medium-high. Cook until bacon begins to soften and sweat, about 2 minutes. Add the onion, carrots, and garlic and continue cooking until vegetables have softened but are still al dente, about 5 to 8 minutes.
Scoot the vegetables off to one side of the stockpot and add the turkey Italian sausage, paprika, oregano and sea salt. Allow meat to brown on one side for 2 minutes, then flip it and continue cooking 1 minute more. Add the bone broth and diced tomatoes, cover, and bring soup to a full boil.
Add the cabbage and replace the cover. Cook 40 minutes, stirring occasionally until cabbage has cooked down.
Taste stew for flavor and add sea salt to taste.
Notes
Make sure to chop your carrots and sausage uniformly so they cook evenly.
Make sure the bacon you buy is Whole30 compliant.
When preparing the cabbage, make sure you remove the outer leaves and the core.
To store: Store the cabbage and sausage stew in an airtight container in the fridge for up to 4 days.
To reheat: Reheat the stew on the stovetop or in the microwave.