Place the beans in water to cover and soak overnight. Drain.
Heat the oil in the cooker and sauté the onion and garlic slowly until the onion is wilted. Stir in the paprika. Remove from the cooker and set aside.
Combine the drained beans in the cooker with the 6 cups water, onion halves, carrot, leek, bacon, and sausage.
Close the lid, bring to pressure and cook 15 minutes on HIGH pressure or 28 minutes on LOW pressure. When done, release pressure and remove the lid.
Add the reserved sautéed onion and garlic, salt to taste, close the lid, and bring to pressure again. Complete cooking for 20 additional minutes on HIGH pressure or 35 additional minutes on LOW pressure.
While the beans finish cooking, prepare the cabbage in a skillet. Heat the oil, add the onion and garlic, and sauté until the onion is wilted.
Add the cabbage, salt, and pepper to taste and stir fry about 10 minutes. Cover and continue cooking to taste.
When the pressure cooking time is up, release the pressure and remove the lid.
Serve the beans in soup bowls with a generous spoonful of the cabbage in each bowl, accompanied with a side of toasted bread.