Mash cooked potatoes hot, add salt, egg and stir up.

Chop fresh cabbage, fry in a part of oil, salt, add sautéed onion, an egg and stir up. Fry sauerkraut in oil with onion, dress with sugar to taste, add water or stock and stew for 30 minutes.

Divide potato mass into flat cakes, turn in the cabbage stuffing, shape patties, cover them with flour and fry in the remaining oil.

Serve the patties hot with melted butter.