Cranberry cabbage with minced meat and pasta

Ingredients for 4 servings:

• 1 tbsp oil
• 1 onion(s)
• 300 g minced beef
• 500 g sauerkraut
• 1 bay leaf
• 1 liter of broth (possibly more)
• 2 tbsp paprika seasoning paste, hot (Biber Salcasi) from the Turkish grocery store
• 300 ml juice (cranberry juice)
• 1 handful of cranberries, dried
• Salt and pepper, freshly ground black pepper
• 20 peppercorns, black
• some caraway
• some sugar
• 250 g pasta (e.g. spirelli)
• Crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 38 minutes; Total time approx. 58 minutes

Sauerkraut stew

Sauté the chopped onion in oil, add the minced meat, and fry until crumbly. Add the sauerkraut and a little broth, along with the bay leaf, caraway seeds, and peppercorns. Stir in the paprika paste, add the cranberries and cranberry juice, and then cover and simmer for about 30 minutes. Season to taste with salt, pepper, and sugar. Then add the pasta and enough broth to just cover the pasta. Simmer for about 8 more minutes, until the pasta is cooked through but still firm to the bite, then season again. Transfer to a plate and serve with a dollop of crème fraîche on top.