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In a large pot over medium heat, start browning the sausage meat, about 2 minutes. Add the chopped onion and minced garlic and continue to cook until the sausage is fully browned and the onion is translucent, about 5 minutes. Add the shredded cabbage, chopped celery and season with oregano and pepper. Stir well, then add the broth and bay leaf. Bring to a simmer, then reduce the heat to low, cover the pot with a lid and let simmer for about 10 minutes. The cabbage should have softened a bit, but still have a little bite. Remove the bay leaf and add the cream. Bring back to a simmer. Season to taste.
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