Summary

Ingredients

• 2 vegetable onion (s)
• 100 g rice
• 2 cloves garlic)
• 400 g Mett, (beef and pork meat)
• 2 egg (s)
• 4 teaspoons paprika powder
• 2 teaspoons marjoram, dried
• salt and pepper
• 2 large cans sauerkraut, or fresh
• 100 g bacon, throuh
• 2 bay leaves
• 1 teaspoon sugar
• 1 liter beef stock
• 600 g sour cream

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Instructions

1. Dice the onions, wash the rice, chop the garlic.
2. Knead the meat with half of the onion cubes, the rice and the eggs, add the paprika powder, marjoram and garlic, as well as salt / pepper.
3. Drain the sauerkraut well and tear it up.
4. Form 16 small balls out of the minced meat and place them firmly in the
5. Wrap the sauerkraut, put the rest of the sauerkraut aside.
6. Dice the bacon and fry it with the remaining onions in approx. 20 g lard, add the remaining sauerkraut, bay leaves and sugar and sauté briefly.
7. Put the sauerkraut balls on top and distribute the remaining lard in flakes. Pour in the beef stock and cook the balls in the oven at 160 ° for 1 1/2 hours.
8. In the meantime, mix the sour cream with the rest of the paprika powder.
9. Serve the sauerkraut buttons with the sour cream.