Heat the oil and butter in a shallow saucepan, fry the onions until golden. Add the garlic, cabbage, potatoes and paprika, lightly salt and stir-fry briefly. Season with paprika powder, coriander and caraway seeds. Pour the broth over the top and cook for about 15 minutes over a low heat.
Finely puree the sour cream, yoghurt and tomato paste with a little cooking liquid in a blender. Pour the sauce on the vegetables and cover and simmer for 5 minutes. Season to taste with salt.
I always cook it in advance and freeze it in portions. Is a wonderful dish to warm up in winter.