For the grated potatoes, boil the potatoes in their skins, peel them and press them through a potato ricer. Finely chop the onion and sausage (meat).
Press the garlic, add the egg (potato mixture should no longer be hot), caraway, nutmeg and paprika powder to the potato mixture, mix well and season to taste.
Form loafs and fry in oil.
For the red cabbage, finely dice the shallots and sauté. Dice the apple and fry half of the shallots and apples.
Add the honey and add the frozen blue cabbage or prepare it in the pot according to the instructions. Add the cinnamon and season to taste.
For the sauerkraut, put the sauerkraut in a sieve and rinse a little with water. Not too much! Sauté the other half of the shallots and apples with the garlic.
Add the sauerkraut, caraway seeds, fennel and cream cheese. Bring to the boil briefly and season to taste. Sprinkle with chives.
Serve the Reibetascherln with the Grant’n, blue cabbage and sauerkraut.
As a substitute for sausage and meat, you can also use carrots or zucchini for the Reibetascherln!