Clean and rinse peppers and peppers, cut into strips. Heat clarified butter in a saucepan. Fry onions, peppers and peppers for 6 to 8 minutes. Add sauerkraut. Mix well créme fraÂche, sour cream, paradeis pulp and paprika powder, add juniper berries and season with salt. Mix with the sauerkraut. Cook in a heated oven at 225 °C (gas: level 4) for 40 minutes with the pot closed. Place the Kassler and Debreziner on top of the cabbage and cook for a further 20 minutes with the lid on.
Tip: Instead of clarified butter, you can also use butter in most cases.
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