The National Center for Home Food Preservation has guidance for canning soups, see link here. The caveat is that the directions are intended for use with ingredients that already have separate canning recommendations for those foods, which cabbage and smoked sausage do not.  

Cabbage can be discolored or grow stronger in flavor when canned so if you plan to preserve it, the recommendation is to make it into sauerkraut or pickle it first. See the Michigan Fresh bulletin on Using, Storing, and Preserving Cabbage for additional information. Freezing is an option for foods without canning recommendations though with cabbage there is a risk for it developing off colors, aroma, or flavor as noted in the Michigan Fresh bulletin.

For the soup you mentioned, try freezing it in smaller freezer safe containers and thaw carefully when ready to eat it in either a refrigerator, under running water, or in a microwave. This can help reduce texture issues (like foods being mushy) due to the thawing and refreezing that can occur when foods are held in larger containers and removed from the freezer multiple times. 

For similar soups that you'd like to can in the future, consider canning the National Center for Home Food Preservation recipe linked above, using hot pack directions for tomatoes, and then adding cabbage, smoked sausage, and desired seasonings once you open the jar to eat. Another option is canning Ball's Vegetable Soup recipe that could be enhanced with cabbage and smoked sausage once the jar is opened prior to serving. 

Please reach out directly if you have additional questions or would like to discuss additional recipe options, <personal data hidden>.