Cabbage Meat

First, peel onions, cut into flakes, fry in hot fat and dust with paprika powder. Deglaze with a cup of cold water and stir well.

Dice the meat, add, season with salt, cumin and garlic and steam until tender, about 60 minutes.

When the meat is half cooked, add the sauerkraut and finish steaming.

Arrange the finished cabbage with side dishes of your choice and serve.

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