Hungarian Baked Cabbage

I like this recipe in general, but it was way too heavy on paprika. It reminded me of another Barbara Kafka recipe with an over-the-top quantity of a single spice, radiant bok choy, which was overdosed on turmeric. I would try this cabbage again, reducing the paprika to a sprinkle or omitting it entirely.

½ medium green cabbage, quartered, cored, and cut accross into ½-inch-wide strips (6 cups)
3 tbl. unsalted butter, melted
1 tsp. salt
¼ cup dry white wine
¼ cup sour cream
2 tbl. (!!) mild paprika
2 tsp. caraway seeds

Toss the cabbage with butter to coat in a roasting pan. Roast at 500°F for 15 minutes. Toss and stirr the cabbage, and roast for another 15 minutes, until starting to brown. Sprinkle with salt.

Combine the wine, sour cream and spices in a small bowl. Place the roasting pan with the cabbage over medium heat. Pour in the sour cream mixture. Deglaze the pan, stirring the cabbage, for about 5 minutes or until hot. Do not let it boil or the sour cream will curdle.

from Vegetable Love, by Barbara Kafka (as a variation of Mildly Cardamom Cabbage)