Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish with butter or cooking spray.

In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant.

While the beef is cooking, shred or chop the cabbage into bite-sized pieces. In a separate pot, blanch the cabbage in boiling water for 2-3 minutes to soften it slightly. Drain and set aside.

In the same skillet with the beef, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until golden. Slowly whisk in the heavy cream and broth, stirring constantly to avoid lumps. Add the paprika, thyme, salt, and pepper. Let the sauce simmer for 3-4 minutes until it thickens slightly.

Add the blanched cabbage to the skillet with the beef and sauce. Stir well to coat everything evenly. Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheese evenly over the top.

If desired, sprinkle breadcrumbs over the cheese for a crispy topping. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

Let the casserole cool for 5 minutes before serving. Garnish with fresh herbs like parsley or chives for a pop of color and flavor.