1 1/2 cups (250 g) corn trahana
1 kg sauerkraut
125 g butter
Chapter 1 (70 g) onion
1 tsp (5 g) paprika
Cabbage is cut into small pieces and place in saucepan. Above it puts washed trahana. Pour water and add half the amount of butter (maybe a little cabbage juice if enough sour cabbage). The dish is cooked on low heat for several hours. The next morning it again pour water or cabbage juice, dovaryava and if not savory enough, add salt to taste. Prepare a roux remainder of butter, finely chopped onion and red pepper, which is added to the dish. After a few minutes add crushed mint.