Tip: For step-by-step images, please check earlier in the post.

1. Start the onion: Heat the olive oil (¼ cup) in a large heavy-bottomed pot over medium heat. Add the sliced onion and ½ teaspoon of the salt and cook for 8–10 minutes, stirring occasionally, until softened and slightly golden on the edges.
2. Shred the cabbage: While the onion cooks, peel the outer, older, damaged, and dark leaves of the cabbage until you reach the tighter, well-compressed leaves. Give it a wash, cut it into quarters, remove the core, and roughly slice.
3. Add the cabbage: Add the cabbage and remaining salt (1 ½ teaspoons) and toss well to coat in the oil. The pot will be very full, so toss carefully. With the spatula, break up some of the cabbage as you toss. Place the lid on fully and cook for 10–15 minutes until the cabbage has begun to wilt and steam down in its own juices.
4. Cook it down slowly: Remove the lid and continue cooking over medium to medium-low heat for 30–35 minutes, stirring every few minutes, until the cabbage is deeply golden, jammy, and significantly reduced. If it catches at any point, add a small splash of water and stir to lift the browned bits from the bottom of the pot. This is flavor, don’t be afraid to lift it.
5. Add the smoked paprika: Add the smoked paprika (1 teaspoon) and stir through well. Cook for a further 5 minutes until fully incorporated. If you want to take it to the next level and get those slightly charred bits (if you don’t have any at this point), increase the heat to medium-high for the last 1-2 minutes and really let those sugars from the cabbage caramelize. Turn the heat off, put the lid on for a couple of minutes for the steam to lift those caramelized bits, and stir it through.
6. Taste and serve: Season with black pepper and adjust salt to taste. Serve warm.
7. Store: Keeps well in an airtight container in the fridge for up to 4 days. The flavor improves overnight as everything settles. Reheat gently in a pan over low heat with a small splash of water to loosen.