Preheat your oven to 180 °C (350 °F).
Boil the potatoes in salted water for 10–12 minutes. Drain, cool, and slice.
While the potatoes are cooking, heat olive oil in a frying pan. Add the ground beef and brown it. Add garlic, cabbage, paprika, and cumin, and sauté until fragrant. Then add the beef (or chicken) stock and cook for about 10 minutes, until the stock is absorbed. Season with salt and pepper, then remove from heat.
Line a round springform pan with baking paper.
Soften a rice paper in hot (but not boiling) water. Once softened, lay it on a dish towel to absorb excess water, then place it at the bottom of the pan.
Add a layer of sliced potatoes, followed by grated cheese, then the ground beef mixture. Top with a few spoonfuls of sour cream and spread evenly. Gently pat the layers down.
Soften another piece of rice paper, lay it on top, and repeat the layering process.
Soften the remaining two pieces of rice paper for the top layer and brush with melted butter.
Bake for 20 minutes. Remove from the oven and sprinkle with grated Parmesan if using. Return the pan to the oven and bake for an additional 20 minutes.
Let the pie stand for 5 minutes before unclasping the pan. Slice and serve.
