Traditional Slovak Kapustnica

Method

1. In a large pot, heat olive oil and sauté onion until softened.
2. Add garlic and sauté for another minute.
3. Add cabbage and sauté until slightly wilted.
4. Add pork broth, sausages, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.