For the Szeged cabbage, first peel and finely chop the onions. Cut the meat into bite-sized cubes. Cut the sausages into slices.
Heat the oil in a pot and fry the onions in it. Dust with paprika powder. Add water and spices. Add the meat and simmer gently for about 35 minutes. Add the sausages, sauerkraut and wine. Simmer for another 10 minutes.
Stir in the sour cream and thicken the juice if necessary. Serve the Szeged cabbage.
Preparation Tip:
Serve Szeged cabbage with a dollop of sour cream.
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