Buckwheat Muffins on Paprika Cabbage From the Steamer

For the buckwheat muffins on paprika cabbage, peel the carrots and cut into small cubes. Peel and finely chop the onion as well. Put the buckwheat, carrots and onion in an unperforated container and pour in hot soup. Steam the mixture at 100°C for about 10 minutes, then let it swell for a few minutes and cool. Chop the parsley and mix it in. Finally, add the eggs and season with salt and pepper. Pour the mixture for the bookworm muffins into oiled muffin tins and steam for 15 minutes.

For the paprika, peel and finely chop the onion. Heat a little oil in a pan and sauté onion. Add sugar and let it caramelize. Then add paprika and cumin and stir well. Add tomato paste and fry. Finally, add soup seasoning, pour in water and bring to a boil.

Now pour the sauce with the sauerkraut into an unperforated container and season with marjoram, bay leaf, juniper, salt and pepper. Peel the potato, grate finely and stir into the cabbage. Now steam the paprika cabbage at 100°C for 30 minutes.Serve the finished buckwheat muffins hot together with the paprika cabbage.

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