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In a large pot or skillet over medium-high, add the oil. Add the sausage and cook, stirring occasionally, until darker in color and crispy, about 5 minutes.
Add the onions and cook, stirring frequently, for 6 minutes, until translucent. Add the garlic, paprika, caraway, black pepper and cayenne. Cook for a minute or two, until fragrant.
Add the cabbage, 2 ½ cups of water and scrape any caramelized bits off the sides and bottom of the pan into the liquid, using a spatula. Cook over medium, stirring occasionally, for 25 minutes, until the cabbage is tender and most of the liquid has evaporated.
Turn off the heat. Add the sauerkraut and stir to combine. Taste and season with salt, as needed.