Prepare the Ingredients : Thinly shred the cabbage and slice the mushrooms. Dice the onion finely and crush the garlic.

Sauté the Onion and Garlic : Heat the vegetable oil in a large skillet or wok over medium heat. Toss in the diced onion and cook for 3-4 minutes until it softens. Stir in the garlic and cook for an additional 30 seconds, or until fragrant.

Cook the Mushrooms : Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Incorporate the Cabbage: Add the shredded cabbage to the pan, stirring to combine with the mushrooms and onion. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.

Season and Simmer : Sprinkle paprika (if using), black pepper, and salt over the mixture. Add the vegetable broth or water and soy sauce (if using). Stir well. Cover the skillet and reduce the heat to low. Let it simmer for 10 minutes, stirring occasionally, until the cabbage is tender and flavorful.

Garnish and Serve : Remove from heat and garnish with fresh parsley or dill before serving. Serve warm as either a side dish or a main entrée.