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Prep the cabbage and chop your onion. I just slice the cabbage thin (cut out the core) and chop the onion like usual.
Add the butter and oil to a skillet over medium-high heat. Sauté the onion for 3 minutes.
Add the cabbage to the pan and toss/stir it as best as you can (use 2 spoons or tongs to make it easier). Don't worry, as it cooks the cabbage goes down and it becomes more manageable. Stir/toss it often and let it cook until it's just about as soft as you want it (about 10-15 minutes).
Add in the paprika and garlic. Cook it for a couple more minutes. If the cabbage starts to brown too quickly, turn the heat down. Some browning is good - it adds extra flavor.
Season with salt & pepper as needed and serve immediately.
NOTES: I used shallots, and cooked in a wok at higher temps.