How to cook
Cut the sauerkraut in a saucepan, pour a little water and simmer for about 40 minutes, while stirring occasionally. Transfer into a baking tray with a slotted spoon.
Heat the lard in a pan and fry the chopped meat until it's cooked.
Transfer the meat to the fat-free cabbage. Add the rice, bay leaf and black pepper.
Fry the paprika in the meat fat and pour it over the dish. Add the cabbage juice and stir. Add two fingers of water, just enough to cover the dish.
Bake in a preheated oven at 482°F (250 degrees) until the liquid is absorbed and it forms a pleasant crisp.