1. Briefly rinse the sauerkraut and squeeze it out so it is not too sour.
2. Render the diced bacon, fry the finely chopped onion in it, then add the minced meat and fry until crumbly.
3. Season with the tomato purée, salt and pepper and fry together for a few minutes.
4. Spread sauerkraut on the bottom of an ovenproof dish, sprinkle with caraway, add a layer of meat - continue like this, finishing with sauerkraut on top.
5. Pour in the stock, cover and bake in a 180 °C oven for about 1 hour.
6. For the last 10 minutes remove the lid, spread with sour cream and let it brown; serve with boiled potatoes.
Tip: It tastes even better reheated the next day - by then the layers have fully come together.
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