Add the olive oil to a large non-stick stock pot and heat on low. Add the onion and garlic and sauté until they turn transparent. Add the cabbage and sauté it (covered) stirring periodically until well wilted.
Add the flour and mix well.
Add the wine and stir until the mixture begins to thicken a bit. Add the beef stock, water, tomato paste, paprika, and juniper berries. Stir to combine well. Bring to a boil, turn down the heat, and simmer for 30 more minutes to combine the flavors.
Add the salt, pepper, and sausage and simmer for 20 minutes to heat the sausage.
I sometimes substitute some hot paprika for part of the sweet paprika to spice things up a bit. Don't eat the juniper berries, throw them out instead.