Cook the sausage and onion in a large Dutch oven for 5 minutes, stirring frequently; drain well. Add the tomatoes, beef stock, bay leaf, and thyme.
Bring to a boil; cover, reduce heat and simmer for 15 minutes.
Stir in the potatoes, celery, carrots, Burgundy, and celery leaves. Simmer for 20 minutes.
Add the cabbage, and simmer an additional 20 minutes. Remove and discard the bay leaf. Stir in the lemon juice and salt and pepper to taste. (Depending on the sausage you choose, you may not need much salt). Enjoy!