Preheat the oven to 350°F (175°C).

Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until softened.

Add ground beef to the skillet. Cook until browned and cooked through, breaking it into small pieces as it cooks.

Stir in chopped cabbage and continue to sauté for about 5-7 minutes until the cabbage is wilted.

In a mixing bowl, combine sour cream, cream of mushroom soup, Worcestershire sauce, salt, black pepper, and paprika. Mix well.

Combine the meat and cabbage mixture with the cream sauce in a large bowl. Stir until fully incorporated.

Transfer the mixture to a greased 9×13 inch baking dish, smoothing it out evenly.

Sprinkle the grated cheddar cheese over the top. If you desire a crunchy topping, sprinkle breadcrumbs as well.

Bake in the preheated oven for about 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Remove from oven, allow to cool for a few minutes, and garnish with fresh parsley before serving.