Put half the lard at the bottom of a pot. Put one of the chopped cabbages on top.
Chop the meat and arrange it over the sauerkraut. Put in bay leaf and sprinkle with the black pepper and paprika.
Cover the meat with the other chopped sauerkraut head. Add the rest of the lard, bay leaf, several grains black pepper and sprinkle with paprika and ground black pepper.
Pour in water halfway up the pot. Once the sauerkraut comes to a boil, lower the stove to the lowest setting and boil for another 4 hours, covered with a lid, without stirring.