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Heat the oil in a large, heavy-bottomed pot (about 4 to 5 quarts) over medium heat. Add the onion and sauté until it softens slightly, about 3 minutes. Add the garlic, tomato paste, and paprika and stir. Cook for another minute.
Add the cabbage, carrots, and bay leaf to the pot. Pour the broth, crushed tomatoes, vinegar, and brown sugar over the cabbage. Stir to combine. Bring to a boil and adjust the heat to a simmer. Cover with a lid and simmer until the cabbage is fully cooked and tender, 25 to 30 minutes.
Add the lemon juice and season with salt and pepper to taste. Add more sugar or seasoning as needed. Serve topped with fresh parsley and freshly ground pepper. Store any leftovers in an airtight container in the fridge for up to 5 days. Love the recipe? Leave us stars below!