- 2 tablespoons (30ml) olive oil
- 24 ounces (1½ pounds) fully cooked smoked sausage, sliced into ½- to 1-inch pieces*
- 1 cup (150g) chopped red onion
- 24 ounces (1½ pounds) baby red or baby Yukon Gold potatoes, halved**
- 3 medium-large carrots, chopped
- 2 garlic cloves, minced
- 1 teaspoon kosher salt and ½ teaspoon fresh black pepper
- ½ teaspoon paprika (I often use a scant ½ teaspoon of smoked paprika)
- 2 cups (480ml) low-sodium chicken broth
- 1 medium head (~2 pounds) green cabbage, cored and chopped
- 2 tablespoons (28g) butter, cut into thin pats