Slice the cabbage head into 1-inch wide ribbons, keeping the pieces relatively uniform so they cook evenly. Dice the onion into small pieces and mince the garlic cloves fresh—this makes a real difference in flavor compared to pre-minced garlic. Measure out the paprika, caraway seeds, and sugar into a small bowl for easy access during cooking.

Heat the butter and olive oil in a large skillet over medium heat until the butter foams and the oil shimmers. Add the diced onion and sauté for about 3 minutes, stirring occasionally, until the onion becomes translucent and begins to soften. This builds a flavorful foundation for the dish.

Add the sliced cabbage to the pan with the sautéed onions, stirring to coat everything with the butter and oil. Cook over medium heat for 10-15 minutes, stirring occasionally, until the cabbage wilts and becomes tender. I like to stir every few minutes to ensure even cooking and prevent any sticking on the bottom. The cabbage will release moisture and soften considerably during this time.

Stir in the paprika, caraway seeds, sugar, and freshly minced garlic. Cook for 2 minutes, stirring constantly, to bloom the spices and release the garlic's aromatic oils. The caraway seeds add an earthy, slightly nutty note that's characteristic of this style of cabbage, and the brief cooking ensures the garlic flavors meld seamlessly with the vegetables.

Taste the cabbage and season with salt and freshly ground black pepper to your preference. Remember that salt can be added gradually—it's easier to add more than to remove it. Transfer to a serving dish and serve warm as a side dish.