Grab a large pot or deep skillet and set it over medium heat. Add your olive oil and let it warm up for about a minute before adding anything else.

Toss in your diced onion and let it cook for around 4 minutes, stirring occasionally until soft, translucent, and barely golden.

Add minced garlic and stir constantly for about one minute, being careful not to burn it.

Add the chopped cabbage to the pot and stir to combine with the onion and garlic.

Cover the pot with a lid, reduce heat to medium-low, and let the cabbage cook for about 20 minutes, stirring every five minutes.

Keep the lid on to trap steam and promote tenderness in the cabbage.

Once the cabbage is soft, slice the sausage into rounds and add it to the pot.

Sprinkle in smoked paprika, salt, and black pepper, then stir thoroughly.

Continue cooking uncovered for another 5 to 10 minutes, stirring occasionally until the sausage is heated through.

Taste and adjust seasoning if needed.

Pull the pot off the heat and serve hot, optionally garnished with fresh parsley or green onion.