Grandma’s Ungatschinken

For the ungatschinken, peel the onion and dice very finely, sauté in the sunflower oil until golden brown. Then add the finely diced meat and fry briefly.

Sprinkle paprika powder over it and immediately deglaze with 200 ml water, otherwise the paprika will become bitter. Then add the spices (cumin, garlic, marjoram and some salt and pepper).

Simmer for about 15 minutes and then add the sauerkraut and juniper berries. Now let the whole thing simmer for another 30 minutes.

In the meantime, make the pancakes. Mix the sifted flour with the milk until smooth. Add a dash of mineral water, the egg yolk and a pinch of salt.

Mix everything quickly with a whisk to a smooth dough. Finally, carefully fold the egg whites into the batter. Now bake 12 pancakes.

Put a scoop of the cabbage meat into each pancake, add a dab of Cremefine if desired and roll up.

Place the rolled pancakes in a baking dish and bake in the oven at 180 degrees for 5 minutes. Arrange the pancakes and serve.

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