Instructions:
- Melt 2 tablespoons of butter in a large, heavy-bottomed Dutch oven or oven-safe skillet over medium heat. Sauté the chopped onions until translucent, about 5 minutes.
- Add the ground beef to the pot. Cook, breaking up clumps with a spoon, until the beef is fully browned. Drain off and discard any excess fat.
- Stir in the minced garlic, smoked paprika, and dried dill weed. Cook for 1 minute until fragrant. Season generously with salt and black pepper.
- Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, beef broth, brown sugar, and vinegar. Bring the mixture to a gentle simmer.
- Stir in the shredded cabbage until it wilts slightly and is incorporated into the beef mixture. Taste the sauce now and adjust seasonings if necessary.
- Cover the pot tightly and let it simmer gently on the stovetop for 45 minutes, stirring halfway through, to allow the cabbage to tenderize and the flavours to meld. (If you are not using an oven-safe pot, transfer the mixture to a 9x13 inch baking dish now.)
- Preheat your oven to 375°F (190°C). If using the optional topping, mix the Panko breadcrumbs with the 2 tablespoons of melted butter in a small bowl.
- If using the topping, sprinkle the buttered Panko evenly over the top of the bake. Bake uncovered for 30 minutes, or until the sauce is bubbling and the topping (if used) is golden brown.
- Remove the bake from the oven and allow it to rest for 10 minutes before scooping out portions to serve.