For the Veltliner cabbage meat, dice the onions finely and coarsely dice the pork. Fry the onions in lard or oil and then add the meat.
Press the garlic into it, add the sweet paprika and the paradeis pulp and quickly deglaze with the green Veltliner. Add a little water and stir in the soup seasoning.
Season with salt, freshly ground pepper and crushed caraway seeds. Cover the meat and let it steam on low heat. In the meantime, drain the sauerkraut and cut it a few times.
Add to the meat and steam until soft. Whisk sour cream and stir into the finished cabbage. Season again and serve on warmed plates!
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