Cabbage Meat

Fry the onion cut into flakes in hot fat and paprika.

Deglaze with a cup of cold water, mix well and add the diced meat.

Season with salt, cumin and garlic and stew until soft. When the meat is half cooked, add the sauerkraut and finish steaming.

Arrange the cabbage on plates and serve, for example, with potato dumplings.

Preparation Tip:

If you prefer the cabbage to be creamy, dust it with flour or steam grated raw potatoes with it 10 minutes before the end of the cooking time.

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