Viennese Style Cabbage

For the Vienna-style cabbage, peel the onion and garlic, halve the onion and cut into thin slices, chop the garlic finely.

Cut the meat into 3-4 cm cubes. Heat oil in a pot, add onion and roast until golden, add tomato paste, stir in paprika powder and add some soup.

Add the meat and roast until it has taken on some color, add the rest of the soup, season with garlic, bay leaf, cumin, salt and pepper and simmer for 30 minutes.

Clean peppers, cut into small pieces and puree with a hand blender. Cut sauerkraut a little and add with the pureed paprika, simmer for another 30 minutes.

Peel potato and grate into the cabbage meat with a fine grater, simmer for another 10 minutes. Remove bay leaf and season to taste.

Arrange on plates and refine the cabbage Viennese style with 1 tablespoon of sour cream each.

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