Sauerkraut Rolls

For the sauerkraut rolls, peel, wash and finely dice the onion. Heat lard in a pan and fry the onion cubes in it. Add the rice and fry briefly.

Deglaze with 100 ml of water, add paprika powder and bring to the boil until the liquid is absorbed by the rice. Set the pan aside and let the mixture cool.

Put mince in a bowl, mix in caraway seeds, paprika powder and cooled rice, season with salt and pepper and mix well. Spread out 16 pieces of sauerkraut leaves and spread the meat mixture on top.

First fold the right side inward, then the left side and roll up like a roulade. Line the bottom of a casserole or roman casserole dish with two to three sauerkraut leaves.

Place the sauerkraut roulades close together on top. Add bay leaves, allspice seeds, paprika powder and chili bell pepper and pour on meat soup. Cover the ovenproof dish and cook the sauerkraut roulades in a preheated oven at 180 degrees for about 90 minutes.

Arrange the sauerkraut roulades on preheated plates, garnish with a blob of sour cream and serve as soon as possible.

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