• Soak the beans overnight.
• Cut the cabbage into strips.
• Dice the potatoes into cubes of about 3cm.
• Cut the onion in brunoise.

1. Heat a thin layer of oil/fat in a caserole. Brown the meat well.

2. Add the cabbage/sauerkraut and the onion. Let cook until transparent.

3. Add the potatoes and the beans. Stirr around for a while until they begin cooking.

4. Add the flour and the remaining fat/oil. Stir well until the flour has covered all the ingredients well and has mixed with all the juices and fat.

5.Cover with the stock and cook for 40 minutes, or until the meat is tender and the vegetables are cooked through.

6. Before serving, add the sour cream.