Garlic Butter Cabbage Steaks with Ground Beef and Paprika

Cut the cabbage into four thick 1-inch steaks. Peel away any loose outer leaves. Season both sides generously with salt and black pepper.

Peel and finely mince the garlic cloves. Set aside.

In a small saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the minced garlic and let it gently sizzle for 2 minutes until fragrant and just turning golden. Remove from heat and set aside.

In a large Dutch oven over medium-high heat, add the remaining 2 tablespoons of butter. When foaming, add the diced onion and cook for 3 minutes until softened.

Add the ground beef, breaking it up with a wooden spoon. Cook for 5-6 minutes until nicely browned, stirring occasionally.

Sprinkle in the paprika, additional salt, and black pepper. Stir well and cook for another 2 minutes until the paprika blooms and coats the meat. Remove beef to a bowl and cover to keep warm.

In the same Dutch oven over medium heat, add a splash more butter if needed. Place the cabbage steaks in the pot and cook undisturbed for 5-6 minutes until the bottom is deeply golden and caramelized.

Carefully flip each steak and cook the other side for another 5 minutes until tender when pierced with a knife but holding their shape. Reduce heat if browning too quickly.

Place each warm cabbage steak on a plate. Spoon the paprika ground beef generously over each steak, letting some of the meat fall onto the plate.

Drizzle the garlic butter over the top, letting it soak into the cabbage and meat. Shower with fresh dill and add a generous dollop of soured cream on the side. Serve immediately while hot.