Instructions

Cook the rice (not in bags, use regular). Finely chop the onion. Rinse and finely chop the cabbage. Heat oil and sugar in a pot and stir until the sugar dissolves, then add the onion. Add the cabbage, add some water, and simmer until tender.

Heat oil in a pan, add crushed garlic and meat. Sauté the meat until it completely breaks down. Season with salt, freshly ground pepper. Add both ground paprikas and pour in boiling water. Simmer until tender, ensuring the meat retains its juices.

Grease a casserole dish with butter. Place half of the cabbage with its juices on the bottom. Spread half of the rice over the cabbage. Place all the meat with its juices on the rice. Add the second half of the rice on top of the meat and the second half of the cabbage on top of the rice.

Whisk the sour cream, add half a tablespoon of sweet paprika and a little salt. Spread the sour cream over the surface. Cover the casserole dish with foil and place in a preheated oven (220 degrees Celsius). Bake for 20 minutes. Then remove the foil and bake for another 20 minutes. Let it cool slightly before slicing.