1
In large, wide saucepan over medium heat, cook meat and garlic, stirring often with fork to keep meat crumbly. Add 1 or 2 tsp (5 or 10 mL) of vegetable oil, if meat sticks.
2
Stir in onion and cook until meat loses its redness, a total of about 5 minutes.
3
Stir in tomato sauce, water, rice, paprika, dillweed, salt and pepper; cover and bring to a boil.
4
Meanwhile slice cabbage in 1- x 3-inch (2.5 x 8 cm) strips. Stir into meat mixture. Cover tightly and reduce heat to medium-low; cook, stirring often, until rice and cabbage are tender, 10 to 15 minutes.
5)Serve with sour cream.