Preheat oven to 375°F (190°C).

In a large heavy-bottomed skillet over medium-high heat, brown the ground beef and diced onion until the beef reaches an internal temperature of 160°F and onions are translucent. Drain rendered fat.

Add minced garlic to the skillet and sauté for 60 seconds until aromatic. Set aside.

In a large stockpot, melt butter over medium heat. Add shredded cabbage and sauté for 8 minutes until volume is reduced by approximately 40% and texture is tender-crisp.

Reduce heat to low and incorporate heavy cream, softened cream cheese, salt, pepper, and paprika. Stir continuously until cream cheese is fully emulsified and sauce thickens.

Fold the cooked beef mixture and 1 cup of shredded cheddar cheese into the creamed cabbage.

Transfer the mixture into a 9x13 inch ceramic baking dish, spreading evenly.

Distribute the remaining 1 cup of shredded cheddar cheese across the surface.

Bake for 20 to 25 minutes until the cheese topping achieves a golden-brown Maillard reaction and the sauce is bubbling at the edges.

Remove from heat and allow to rest for 5 minutes to stabilize the cream sauce before portioning.