Squeeze sauerkraut well and cut into small pieces. Peel and rinse the potatoes and grate coarsely. Mix potatoes, sauerkraut, egg, flour and half of crème fraîche. Season heartily with salt and pepper. Cut ham into cubes and fold into sauerkraut mixture together with herbs. Heat lard in a frying pan. Portion by portion, using a tablespoon, place small mounds of the potato pancake mixture in the frying pan and flatten a little. Fry for two to three minutes on each side until golden brown. Serve cabbage pancakes garnished with crème fraîche and cranberries.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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