Step 1

In a large pot or Dutch Oven, heat oil over medium. Sauté the chopped onion until very fragrant and nearly translucent.

Step 2

Add the chopped bacon and continue to cook until the bacon fat begins cooking out. Add the minced garlic and sausage.

Step 3

Cook just until sausage is browned on one side (let’s not over-cook our meat, now!), then add the paprika, diced tomatoes, chicken broth, the cinnamon stick and bring to a gently boil.

Step 4

Once soup hits a boiling point, add the chopped up cabbage (if you’re using a 6-quart Dutch oven, this will fill up the entire pot…but fear not – cabbage cooks down quite a bit and you can push the cabbage down into the soup if need be).

Step 5

Cover the pot and allow the soup to simmer at medium-low about 45 to 60 minutes, until the cabbage is soft.

Step 6

Remove the cinnamon stick, serve with plain yogurt on top and consume twoooooo bowls of Transylvanian stockpot AH AH AH AH AHHHH!