For the bell pepper turkey cabbage, first cut the meat into 2 cm cubes. Peel and finely chop the onion and garlic.
Sauté the meat and onions in oil and sugar. Add garlic, sweat briefly. Add paprika powder, pour in vinegar and water so that the other ingredients are covered. Add juniper, peppercorns and bay leaf spice.
Cut the peppers in half, remove the core. Cut one bell pepper into 1/2-inch cubes and set aside. Roughly dice all other peppers, simmer in a little water until soft. Then puree and add to the meat. Cover and simmer on low heat for about 30 minutes.
Peel potatoes and cut into quarters or eighths, depending on size. Boil in enough salted water until soft. Then season with caraway seeds.
Rinse sauerkraut under cold running water. Add to saucepan and continue to steam until cabbage is tender.
Mix flour with some cold water and thicken the cooked cabbage with it. Add the paprika cubes and simmer briefly.
Arrange the paprika-turkey cabbage on plates and garnish with chopped parsley.
Preparation Tip:
The paprika-turkey-cabbage can also be prepared with other types of meat, such as pork. If necessary, adjust the cooking time.
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