Sauerkraut buttons

Ingredients for 6 servings:

• 2 onions
• 100 g rice
• 2 garlic cloves
• 400 g Mett (beef and pork)
• 2 eggs
• 4 tsp paprika powder
• 2 tsp marjoram, dried
• salt and pepper
• 2 gr. can/n sauerkraut, or fresh
• 100 g bacon, mixed
• 2 bay leaves
• 1 tsp sugar
• 1 liter beef stock
• 600 g sour cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

tastes even better warmed up a day later

Dice the onions, wash the rice, and chop the garlic. Knead the minced meat with half of the diced onions, the rice, and the eggs. Add the paprika, marjoram, and garlic, as well as salt and pepper. Drain the sauerkraut well and tear it into small pieces. Form 16 small balls from the minced meat and wrap them tightly in the sauerkraut. Set the rest of the sauerkraut aside. Dice the bacon and fry it with the remaining onions in about 20g of lard. Add the remaining sauerkraut, the bay leaves, and the sugar, and sauté briefly. Place the sauerkraut balls on top and scatter the remaining lard in flakes over them. Pour in the beef stock and bake the balls in the oven at 160°C for 1 1/2 hours. In the meantime, mix the sour cream with the remaining paprika. Serve the sauerkraut dumplings with the sour cream.