In a large skillet, over medium heat, melt the butter. Add the Kielbasa, sliced on the bias into bite sized pieces, and sauté until slightly browned (about 5 minutes). Remove from the skillet and set aside.
Add the onion and garlic to the skillet. Sauté until softened - about 5 minutes. Remove and set aside.
Place the sliced cabbage in the skillet with the red wine vinegar and sauté until cabbage is cooked down to desired tenderness. Cook about 10 minutes.
Return the onion and garlic mixture and the Kielbasa to the skillet, add salt, pepper, red pepper flakes, and paprika. Heat through.
Add additional butter, as needed, during the cooking process. Drizzle melted butter on the Kielbasa meat when plated and sprinkle with more paprika to serve.