1. Cabbage can vary in acidity and can be more or less salty, so try it. If the cabbage is too salty and sour (twists the face a bit: P), rinse it. You also need to chop the cabbage so that it does not have too long threads, so take it out onto the cutting board in whole handfuls and cut it every 4-5 cm.

2. Pour cold water over the sauerkraut pot, stir it for a while and take it out, pressing it in your hands.

3. Put the lard into a large pot with a thick bottom and warm it up strongly.

4. Spread the pepper and marjoram in a mortar.

5. Quickly chop the onion and fry it until ecru.

6. In the meantime, prepare the rest of the spices: mushrooms, bay leaf, allspice and cumin.

7. Add spices to the fried onion. Fry for a while, stirring constantly.

8. We put all the cabbage and mix thoroughly.

9. Stew the cabbage and spices, covered, for about 5 minutes, stirring every minute (without water).

10. Grate the carrots on a vegetable grater with thick eyes and add to the cabbage, mix. Stew for a while, stirring twice.

11. Add the broth, stir and stew, covered, for 10 - 15 minutes.

12. The cabbage must be moist, so fill the cabbage with water in such an amount that the water is visible when pressed with a spoon, about 1-2 cm below the level of the cabbage, we keep the liquid in this state throughout cooking. We cover and cook the cabbage until tender - al dente.

13. Melt the butter in a saucepan or pan with a large, flat bottom.

14. When the butter is foaming, pour in the flour.

15. We prepare a roux, which means that, while stirring, bring the flour to a straw color. Leave the roux to cool.

16. When the cabbage is cooked al dente, take two tablespoons of cabbage sauce.

17. And melt the roux with it. The roux should be smooth and flowing.

18. Add the roux to the boiling cabbage and immediately mix it thoroughly.

19. Cook the cabbage with roux for a while, then check for saltiness and sharpness. You can serve. Enjoy your meal.