Step 1

Put sauerkraut in a strainer and wash with running water for 2-3 minutes, until is not too sour. Squeeze the water out of it.

Step 2

Heat up olive oil (or duck fat) in a large pot and sauté the onion for 3-4 minutes until it has become translucent.

Step 3

Add the garlic to sauté for about ½ minute. Do not burn it!

Step 4

Add paprika powder and mix very quickly for ½ minute, otherwise paprika powder will become bitter.

Step 5

Add turkey breast cubes, mix quickly.

Step 6

Add salt, bay leaves, cumin, pepper and marjoram as well. Sauté together for 4 minutes, until the surface of the meat is white, but still not cooked.

Step 7

Add washed sauerkraut into the pot and stir together.

Step 8

Add chicken stock and stir.

Step 9

Cover and cook it for 20-25 minutes until the meat and the cabbage is soft.

Step 10

Sprinkle with tapioca flour and stir.

Step 11

Add 250 ml lactose free sour cream into the cabbage and cook together for 3-4 minutes.

Step 12

Serve it and decorate each portion with a teaspoon of lactose free sour cream.