Fill a stockpot a little over halfway with water, season generously with salt, and heat with a high heat

In the meantime, remove 1 to 2 of the outer leaves from the head of cabbage, then cut the head into 4 evenly sized pieces, cut off the stem from each piece, and then slice the cabbage into 1 cm thick slices (a little over a 1/4 inch), add the sliced cabbage into a colander, and rinse under water

Once the water comes to a boil in the stockpot, add in the sliced cabbage, mix it together, and then place a lid on the pan and lower it to a low heat, simmer for 3 to 4 minutes or until the cabbage is just tender, then remove the stockpot from the heat, drain the cabbage into a colander, and rinse under cold water

Separate the cloves from the head of garlic, remove the skins, and thinly slice each clove

Heat the same stockpot with a medium heat and add in the olive oil

After a couple of minutes, add in the sliced garlic and crushed red pepper and mix continuously, after 1 to 2 minutes and the garlic is lightly sautéed, add in the vinegar and paprika and quickly mix together, then add in the cabbage and season with salt and pepper, mix continuously for 2 to 3 minutes or until the cabbage is lightly sautéed and heated through

Transfer into a large serving dish, top off with a kiss of sweet smoked paprika and some chopped chives, enjoy!