How to make
Cut the onions, leeks and carrots into tiny pieces and braise them in 1 tbsp oil, then add the rice and braise another 3 min, stirring constantly.
Pour in 4/5 cup (200 g) water gradually, then add the mince and stir until well mixed with the remaining products and you get crumbs.
Season with salt, savory, cumin and black pepper and cook until the rice is semi-cooked and has absorbed the water. Then add 2 tsp (10 g) paprika and stir well. Remove from the heat.
Place the sauerkraut head with the core facing down and part the leaves carefully until you reach the middle. Using a spoon, begin carefully stuffing it from the bottommost part and carefully fold the leaves back in until the entire sauerkraut head is filled.
Put it in a pot, pour in 1 cup of water, 2 tbsp oil, 1 tsp (5 g) paprika and place the lid on.
Bake in the oven at 390°F (200 °C) for at least an hour.
