Dissolve the butter and knead with flour, eggs and salt to form a dough. It should not become too firm, so perhaps add water. Form into a roll (about 5 cm ø) and rest.
Lightly squeeze sauerkraut and chop once. Peel and chop the onion. Crush juniper berries, pepper and caraway seeds.
Heat butter in a frying pan and sauté the onion in it.
Sprinkle with flour and add the wine. Simmer a bit, add cabbage and spices and stew for 1/2 hour until soft. Leave to cool.
Cut small slices from the dough roll and drive them out into thin round leaves – the Fleckerln. Place a spoonful of cabbage on top, place a second Fleckerl on top and press firmly to smooth the edges.
Bake the Fleckerl in sufficient fat and bring to the table hot.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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