Instructions

1. Finely chop the onion. Peel the potatoes, cut into small cubes. Thinly slice cabbage.
2. Slice the sausages into 1cm thick pieces.
3. Heat the oil in a saucepan. Gently sauté the onion and garlic until soft.
4. Add the potato cubes and paprika, stir for a couple of minutes, then pour over the stock. Bring to the boil and cook over low heat for about 8 minutes until the potatoes are half cooked.
5. Add the cabbage and cook for a further 8 minutes (under cover). When the cabbage has softened, thicken it a bit using a hand-held mixer (primarily the potato pieces!).
6. Add the sausage pieces, and cook for five more minutes.
7. Serve hot - with chopped parsley scattered over it and a dollop of sour cream or Greek yogurt, if you like.