For the chard sauerkraut rolls, wash the chard and carve into leaves. Cut the stalks flat.
Chop the sauerkraut. Wash the spring onions and cut into rings. Sauté in hot butter for 10 minutes. Add salt, sauerkraut, wine, pepper and chopped pumpkin seeds and sauté for 10 minutes with the lid closed. Now stir in the diced turkey breast.
To prepare the sauce, blanch tomatoes briefly and rinse. Peel off the skin and cut into small pieces. Peel and dice the onion and sauté in hot butter. Add the chopped tomatoes and season with vinegar, salt, pepper and sugar.
Lay the chard leaves side by side and apply the sauerkraut filling. Roll the leaves tightly and tie them together.
Place the chard sauerkraut rolls side by side in the sauce and steam with the lid closed for 30 minutes. Serve sprinkled with parsley.