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Place a Dutch oven over medium-high heat and melt the butter.
Add onion, stir and cook for 4-5 minutes, or until soft.
Next, add garlic and cook for 30 seconds.
Add the cabbage, potatoes, broth, liquid smoke (if using), salt, pepper, paprika, oregano, lemon juice, and red pepper flakes.
Cover the pot, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
Remove the lid and increase the heat to medium-high. Give the mixture a stir, and cook until most of the liquid has evaporated, this will take about 14 minutes. Gently stir occasionally.
Garnish with chopped fresh parsley and serve.