For the cabbage, finely chop the onion and then cut the chicken fillet into rather small pieces. Heat the oil well in a pot and fry the onion well.
Then stir in the paprika powder briefly (!) and immediately (!) deglaze with vinegar and water. (Otherwise it will become bitter) Now add the meat to the broth (the meat should be covered by the water) and let it cook until it is nice and soft.
While cooking, stir in about 2 tablespoons of paprika powder, salt, pepper and caraway seeds. Remove the sauerkraut from the package and squeeze out the water well. When the chicken is cooked soft, the cabbage can be mixed in.
Then stir in the goulash seasoning and simmer a little longer.