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CABBAGE LAYER:
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In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
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Stir in salt and transfer to a large bowl.
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MEAT LAYER:
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Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
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Stir in paprika and pepper then set aside.
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TOMATO SAUCE:
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In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
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in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
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Sprinkle with half the rice, then 1/3 of the tomato sauce.
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Repeat layers, finishing with the cabbage and tomato sauce.
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Cover and bake for 2 hours at 325F or until cabbage is tender.
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Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
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NOTE:
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Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
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To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.
