Peeled bell pepper, remove the seeds and stew in a little olive oil until soft. Meanwhile, wash the sauerkraut, cut a few times and put on with chicken stock or water. Add pureed tomatoes, bacon whole, apple juice, bay leaf, juniper berry, salt as well as pepper and bring everything to a boil. Meanwhile, slightly heat the lard with paprika powder and add to the cabbage. Simmer for another 10 minutes. Stir in the raw grated potato and cook for another 5 minutes. If the cabbage is too dry, add a little more water. Season to taste with salt and pepper. Remove the bacon. Arrange the cabbage in deep warmed plates, garnish each with a braised bell pepper quarter and place a garnish gnocchi on top. For the gnocchi, grind the gnocchi in a food processor or chop very finely. Mix about 80 ml lukewarm water with yeast. Add remaining ingredients and mix to a smooth, rather soft dough (add more water if necessary). Cover the dough and let it rest in a warm place for 20 minutes. With the help of a spoon, cut dumplings from the dough and roll them in polenta. Heat enough lard in a deep pan and fry the dumplings until golden brown. Lift out and drain well on paper towels.
Preparation Tip:
For the gramma dumplings, about 80 g of flour can also be replaced by 100 g of cooked, mashed potatoes. Authentic Grammelpogatscherl are prepared according to the same recipe, then formed into small doughnuts and baked in the oven until golden brown. Before baking, you can press in the grid-like pattern typical of the pogatscherl with the back of a fork, if desired.
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