Slice the onions and brown them in hot butter or fat and sprinkle with 1 tablespoon of paprika. Then add a ½ pint of warm water and the pork cut in inch lengths. Season with salt and pepper and simmer gently for about 1 hour or till the pork is tender. At the same time shred the cabbage and put it in a deep frying pan in hot butter or fat with about 4 tablespoons of sour cream or milk. Simmer for 1 hour, covering the pan with a plate or dish. Season with salt and pepper. At the end of 1 hour add the cabbage to the pork and onion, mix all well and cook altogether for another 20 to 30 minutes.