Buckwheat Patties on Caramelized Paprika Cabbage

For the buckwheat patties on caramelized paprika, peel and finely chop the onion. Heat the oil and fry the onion in it. Add sugar and let it caramelize. Add paprika and cumin, stir, add tomato paste and fry. Add soup seasoning, pour in water and bring to a boil. Add sauerkraut and season with marjoram, bay leaf, juniper, salt and pepper. Peel the potato, grate finely and stir into the cabbage. Now steam on low heat for about 30 minutes until soft.

For the fritters, peel carrots and cut into small cubes. Peel and finely chop the onion. Add hot soup to buckwheat, carrots and onion and steam until soft. Then allow to swell for a few minutes and cool. Chop parsley and mix in. Stir in eggs and season the mixture with salt and pepper. Heat olive oil in a frying pan and fry the mixture by the spoonful in the hot fat to form fritters.

Serve the buckwheat patties hot on caramelized paprika.

Preparation Tip:

Buckwheat patties on caramelized paprika can also be served additionally with crunchy salad.

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