Slice the cabbage thinly and chop the zucchini into rounds or cubes. Keep the sizes uniform for even cooking.
Sauté the Aromatics
Heat the olive oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté until translucent, about 3–4 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Cook the Cabbage and Zucchini
Add the cabbage to the skillet and cook for 5 minutes, stirring occasionally, until it starts to soften.
Toss in the zucchini slices and mix well.
Season and Simmer
Sprinkle the smoked paprika, oregano, salt, and pepper over the vegetables. Stir to coat evenly.
If the vegetables seem dry, pour in the vegetable broth or water. Cover the skillet with a lid and let the mixture simmer for 10 minutes, stirring occasionally, until the cabbage and zucchini are tender.
Finish and Serve
Remove the lid and cook for another 2–3 minutes to let any excess liquid evaporate.
Taste and adjust the seasoning, if necessary.
Garnish with fresh parsley or dill for a burst of color and flavor.
Enjoy!
Serve hot as a main dish or a side. Pair it with crusty bread, rice, or quinoa for a complete meal.
