Cut the onion finely and the meat into large cubes.
Heat the fat in a pot and fry the onion until golden. Deglaze with a little vinegar and add the meat.
Season with salt, bell pepper, paprika and caraway seeds and add water.
Let the meat steam for about half an hour until soft.
Wash the sauerkraut in cold water and cut it. Add the sauerkraut to the meat and let it steam until soft as well.
Stir in the sour cream and season the cabbage with salt, bell pepper and paprika.