Heat olive oil in a large skillet over medium-high heat until shimmering and hot.

Add sliced kielbasa to the hot skillet and cook for 3-4 minutes per side until nicely browned and crispy on the edges, then remove and set aside.

Add sliced onions to the same skillet and cook for 5-6 minutes, stirring occasionally, until they begin to soften and turn translucent.

Toss in the bell pepper and carrots, cooking for another 3-4 minutes until vegetables start to soften slightly.

Add minced garlic and paprika to the vegetables, stirring constantly for about 30 seconds until fragrant.

Add the sliced cabbage to the skillet, stirring to combine with other vegetables and coat with the seasoned oil.

Pour chicken broth over the cabbage mixture, then season with salt and black pepper.

Cover the skillet and cook for 10-12 minutes, stirring occasionally, until cabbage becomes tender and begins to caramelize on the edges.

Return the browned kielbasa to the skillet, stirring to combine and heat through for 2-3 minutes.

Remove from heat, garnish with freshly chopped parsley, and serve immediately while hot.