Summary

Ingredients

• 300 g sauerkraut (wash if too acidic), cut into smaller pieces
• 1 large onion (s), diced
• 30 grams flour
• 1 tablespoon paprika powder
• 1 teaspoon caraway seeds
• some vinegar
• 1 liter beef broth
• 200 g arlic sausae, thinly sliced
• 1 bay leaf
• some juniper berries and peppercorns
• salt and pepper
• sour cream
• Paprika powder

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Instructions

1. Heat the oil and roast the onion and flour until golden brown. Add paprika powder and caraway seeds and roast a little. Deglaze with vinegar and add broth. Add the cabbage, sausage, juniper berries, peppercorns and bay leaf and simmer gently for half an hour.
2. Season to taste and garnish with sour cream and paprika powder.