Combine all above ingredients except last two. Roll cabbage leaves. Place in a large baking pan or casserole dish with 1 additional cup of water. Cover with tinfoil and bake 3 hours at 375 C. During last ½ hour add tomato sauce on top of rolls.
Cut onions and fry them in lard until onions start getting brown. Add paprika, flour and mix for about 30 seconds. Then pour in COLD chicken broth and mix very well until all the flour dissolves. Add sauerkraut, bay leaves and potatoes that are cut into cubes. Boil on low heat until the potatoes are soft. In a frying pan fry the meat that is cut into pieces as big as potatoes and then add them into the soup. Take out the bay leaves, add salt and pepper and also sugar if needed.
Cut onions and fry them in lard until they are brown. Add caraway and meat cut into cubes and keep frying until you don’t see any raw meat. Add minced garlic, flour and mix it all together for about a minute. Then add paprika and mix well for another minute. Add chicken broth, bay leaves, cover with a lid and simmer on low heat for approximately 30 minutes. After that add
sauerkraut and keep simmering for another 30 minutes and make sure to mix it once in a while. When the meat is tender you can add cream and simmer
for another 5 minutes. Last, add salt and pepper.
Combine dry ingredients:
In mixer cream:
Measure:
To mixer, add vanilla and liquid alternately with dry ingredients ending with dry. Stir in 2/3 cup sauerkraut -rinsed, drained and coarsely chopped. Pour into greased and floured baking dish and bake at 350 for 25-30 minutes. Top with favourite icing or Mocha whipped cream topping: