First, peel the black pudding and cut into 1 cm thick slices.
Peel the potatoes, grate coarsely and squeeze a little. Finely chop one onion and mix with marjoram, garlic and potatoes.
Dredge the blunzen slices in flour and beaten egg on both sides and press the potato mixture with a spoon.
Heat oil in a frying pan and fry on both sides over low heat until crispy. Season the bluzen slices with salt and pepper.
For the sauerkraut, finely chop the onion and fry it in a little butter. Wash the sauerkraut in cold water, squeeze it tightly and cut it 3 times.
Add to the onions and pour in water. Add soup seasoning. Season with salt, pepper and caraway and stew for about 30 minutes until soft.
Arrange the blunzen with the cabbage and serve.
Preparation Tip:
Serve with Krensauce or other sauces as desired.
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