Set a large lidded skillet over medium-high heat so it is hot by the time the sausage is ready.

Roll the sausage into 16 small meatballs, about the size of a walnut. Do not pack them too tightly or they can turn dense.

Add the olive oil to the hot skillet and swirl it across the bottom.

Put the sausage meatballs into the skillet in a single layer. Cook for 3 minutes, until the bottoms are well browned.

Turn the meatballs with tongs. Cook for 2 to 3 minutes more, until the second side is browned. Transfer the meatballs to a plate; they do not need to be fully cooked yet.

Add the potatoes to the same skillet. Sprinkle them with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper, then spread them into an even layer.

Cook the potatoes for 4 minutes without stirring much, until some of the cut sides pick up golden brown spots.

Pour 1/2 cup of the chicken broth into the skillet. Cover with the lid and cook for 6 to 8 minutes, until the potatoes are almost tender when pierced with the tip of a knife.

Uncover the skillet and add the sliced onion. Cook for 3 minutes, stirring a few times, until the onion starts to soften.

Add the cabbage and garlic to the skillet. Stir well so the cabbage gets coated in the hot pan juices.

Cook the cabbage for 4 to 5 minutes, stirring often, until it shrinks down and looks glossy and tender at the edges.

Sprinkle the smoked paprika and flour over the potatoes and cabbage. Stir for 1 minute so the flour disappears and no dry patches remain.