Preheat your oven to 350°F (175°C).

In a large skillet, heat olive oil over medium-high heat. Add chopped onion and minced garlic, sauté for 2-3 minutes until fragrant.

Add ground beef and season with salt and pepper. Cook for 5-7 minutes until browned, breaking it up as it cooks.

Stir in Worcestershire sauce, paprika, and cabbage. Cook for 5-7 minutes until the cabbage wilts.

In a separate bowl, mix sour cream and cream of mushroom soup until smooth.

If using, fold in cooked rice into the beef and cabbage mixture.

In a greased casserole dish, layer half of the beef-cabbage mixture, then half of the creamy sauce, and repeat.

Sprinkle cheddar cheese and breadcrumbs over the top.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until the cheese is golden.

Let the casserole rest for 5 minutes before serving.