Make a spicy meat dough from eggs, minced meat, long grain rice, weighed onions and spices. Fill the prepared leaves of a pickled white cabbage head with it. Heat the fat in a saucepan, sauté the onions and garlic until soft, add a layer of sauerkraut, a small amount of diced pods, cumin and pepper, and top with the cabbage rolls. Then add another layer of sauerkraut and so on. The last layer should be sauerkraut.
Add beef broth and a little wine and cook gently over medium heat for about 1 to 1/2 hours. Finally, make a dough from flour, paradeis pulp, wine and sour whipped cream, fold in carefully and let it bubble up again briefly. Be careful not to burn anything.
Serve: Mashed potatoes or toasted white bread.
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Tip: Stock up on high-quality spices – it pays off!
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