Smoked Trout Cabbage Roll on Paprika Sauerkraut

For the paprika cabbage cut cabbage first season with salt, pepper and cumin and marinate for 30 minutes. Lightly fry onion in oil, reduce heat and add paprika powder. Sauté briefly, deglaze with a little soup or water and boil briefly. Add cabbage and cook covered for about 20 minutes at the beginning. Then lift the lid and simmer the cabbage until al dente. Briefly blanch (scald) cabbage leaves in salted water and quench in ice water. Knock the stalk flat with a shredder and pat leaves dry. Prepare fish farce according to recipe. Coat cabbage leaves with fish farce, top with some smoked trout fillet if desired, and roll up carefully. Roll tightly in aluminum foil and cook in hot water or in a water bath in the oven at 180 °C for about 30 minutes. Unwrap from foil, cut into diagonal slices and arrange on hot paprika cabbage.

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