Preheat the oven to 375.
Shred the cabbage and onion.
In a large pan, over medium heat melt the butter. Add the cabbage, salt, pepper and 1 tbsp paprika. Saute for about 15 minutes or until it softens. Set aside.
While the cabbage is cooking cook the 1 cup of rice in two cups of water with a bit of salt. set aside.
Brown the meat with the onion, garlic, salt, pepper and 1 tbsp paprika. Set aside.
Combine your cabbage, rice and meat into a large baking dish or casserole. (Some people like to separate them into layers but I like it all mixed up)
Combine the milk and the sour cream in a large enough bowl and then pour this mixture over the dish letting it seep to the bottom.
Lower the temperature and let it all bake until it is tender at 350 for about 90 minutes. The top should be crispy brown and bubbling.
Serve this with toast and put some extra sour cream on top.
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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 5 (28%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.2mg||0 %|
|Sodium 468.2mg||16 %|
|Potassium 111.8mg||3 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 1.9g|
|Protein 0.8g||1 %|
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Calories per serving: 18
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