For the Carinthian Maischerl, place the Maischerln in an ovenproof dish and bake at 180 degrees Celsius until golden brown.
Boil the potatoes and keep warm until serving. For the sauerkraut, heat the fat in a casserole dish and add the grated potato and fry briefly.
Take the sauerkraut out of the package, sponge it off a bit so it doesn’t get so sour, and add it to the casserole. Add the spices (juniper berries, bay leaf, caraway seeds, salt, pepper and soup powder) and pour in water.
Let the cabbage simmer for about 45 minutes. Serve the Maischerln, potato and cabbage together and enjoy.