Hungarian Layered Cabbage

Separate cabbage leaves, rinse, and remove the hard ribs by cutting closely along the center ribs on both sides of each leaf with a sharp knife; discard ribs. Bring a large pot of salted water to a boil. Add cabbage leaves, and cook until tender, 15 to 20 minutes; drain.

Preheat the oven to 350 degrees F (180 degrees C). Grease an 8x11-inch baking dish.

Meanwhile, heat 1 tablespoon vegetable oil in a skillet over low heat. Add onions, garlic, and a pinch of salt. Cook, stirring, until onions are soft and translucent, about 3 minutes.

Add pork and season with paprika, salt, and pepper. Cook, stirring frequently, about 5 minutes. Pour in water, cover, and simmer until most of the water has evaporated, 15 to 20 minutes.

Meanwhile, heat 1 teaspoon vegetable oil in a saucepan over medium heat; add rice and toast until the grains are shiny, stirring frequently, about 1 minute. Pour in 1 1/2 cups water and a little salt. Bring to a boil, cover pot, and turn heat down to low. Cook until rice is tender and water is absorbed, 15 to 20 minutes. Turn off heat.

Line the prepared baking dish with 1/2 of the cabbage. Spread 1/2 of the cooked rice over the cabbage, followed by a layer of 1/2 of the cooked meat. Add another layer of 1/2 of the remaining cabbage, followed by a layer of remaining rice and meat; cover with remaining cabbage. Spread sour cream evenly over the top.

Bake in the preheated oven until casserole is heated through and sour cream is starting to lightly brown, 30 to 35 minutes.