In Hungary we heat up some fat in a pot, throw in the onions, a bit later the meat, brown them, add salt and pepper, throw in a few tablespoons of sweet paprika powder, and only a few seconds later we add water to prevent the paprika from getting burnt. To this meat stew base (pörkölt) is the sour cabbage added and cooked together.
Optional but common ingredients include cumin, hot paprika, sausage pieces, etc. Then served with sour cream and/or bread.

It's called székelykáposzta but it's better known abroad in its German name "Szegediner Gulasch". Using oil or butter to brown the onions and the meat on is heresy but sometimes only oil may be available, so "necessity trumps the rules".

I'm not sure if paprika is available for reasonable price in your parts or if it can be replaced with some powdery seasoning that turns into a "sauce" when cooked with the other stuff. I was told the meat stew used to be seasoned with pepper before paprika was discovered, well, 2 tablespoons of pepper for 500g of meat would get too spicy for my taste.