Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the sausage rounds and cook for a few minutes on each side until browned. Remove to a plate and blot with paper towels if needed. Set aside.

Carefully wipe out the skillet with a paper towel. Heat the remaining 2 tablespoons of olive oil on medium-high. Add the cabbage, onion, salt, and pepper. Cook until the onion begins to soften and brown, about 5 minutes.

Pour in 1 cup of the chicken broth, cover, and reduce the heat to a simmer. Cook for 10 minutes. Then add the remaining 1/4 cup of chicken broth, fire-roasted tomatoes with juices, and rice. Stir well, bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.

Stir in the reserved sausage, mixing well. Re-cover and remove from heat. Let stand for 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.