Prepare the Ground Beef:
In a large skillet, heat the olive oil or butter over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and set aside.

Cook the Vegetables:
In the same skillet, add the chopped onions and garlic. Sauté for 2-3 minutes until the onions are soft and fragrant. Add the chopped cabbage and cook, stirring occasionally, until the cabbage begins to soften and reduce in size, about 5-7 minutes.

Make the Sauce:
Once the cabbage is tender, stir in the cream of mushroom soup and sour cream. Mix well until everything is evenly combined. Add salt, pepper, and paprika to taste. If you like a little spice, you can also stir in crushed red pepper flakes.

Combine Meat and Vegetables:
Add the cooked ground beef back into the skillet and stir everything together. Once well-mixed, remove from heat.

Assemble the Casserole:
Preheat your oven to 350°F (175°C). Transfer the beef and cabbage mixture into a greased 9×13-inch baking dish. Spread it out evenly.

Add the Cheese:
Sprinkle the shredded cheese evenly over the top of the casserole.

Bake:
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.

Serve:
Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy, cheesy, and comforting casserole!