Clean beef pata and put in a pot with the bay leaf. Simmer till tender, about 4 hours.
Remove skin and tendons from bones and cube. Set aside the broth.
Boil salt pork and cube. Put beans in a pot, with water to cover. Simmer till tender, about 2 hours.
Heat olive oil in a casserole. Saute garlic, onions, chorizo and potatoes. Add broth from the pata.
Add pata, salt pork, cabbage. Simmer till the soup thickens. Season with salt and pepper.