If the cabbage is too sour or salty, it should be washed through with water.
Put on stove, covered with water or bone stock, add bacon and begin to cook slowly.
Fry the chopped onions and garlic in half of the lard, add red paprika, and mix with the green paprika, chopped into rounds.
Then dilute with water and add to the half cooked cabbage.
With the remaining lard make a light roux with the 2 1/2 oz. flour.
Put aside for a while, then mix it smooth with cold water.
Add the roux to the cabbage when it is tender.
Season with ground pepper and marjoram.
After cooking for a short while longer, add the sausage.
Remove the bacon and sausage after a further 10 mins. of cooking.
Cut the bacon and the sausage into small pieces and return to the cabbage.
Finally mix in sour cream, bring to boil and put aside.