Score the skin of the bud several times in a criss-cross pattern with a sharp knife. Roughly grind the cumin in a bowl. Season the buns with a little salt and a little caraway. Finely chop the onion. Peel the turnip and cut it into 2 cm cubes. Heat 4 tablespoons of oil in a pan and brown the steak on all sides. Removal. Fry onions and turnips in oil for 5 minutes until light brown. Dust with paprika powder, add remaining caraway seeds and fry briefly. Season with salt and pepper, deglaze the broth and simmer briefly. Stand the puppets upright. Bake in a preheated oven at 180 degrees (170 degrees for fan) with a lid on the lowest shelf for a total of 2:30 hours.
Meanwhile, shake the sauerkraut through a sieve and squeeze a little. After 1:30 minutes of cooking, stir in the sauerkraut bay leaves and cloves and stock. Continue to cook, uncovered, in the hot oven for 1 hour.
Meanwhile, mix the mustard and crème fraîche. Cut the ends off the marjoram leaves and dill. Clean horseradish and chop finely. Peel, wash and dry the potatoes.
Heat the remaining oil (3 tbsp) in a wide non-stick pan. Fry the potatoes in it for 30 minutes on low to medium heat, turn and cook until light brown. 5 minutes before the end of the cooking time, lightly salt the potatoes, sprinkle with sugar and caramelize them in the pan.
Remove the roast from the oven. Preheat the oven grill to 240 degrees. Place on a baking sheet. Grill under a hot grill on rack 2 until crisp on the bottom, 4-5 minutes. Add half of the mustard cream to the swede and cabbage, bring to a boil and remove from heat.
Place caramelized potatoes with swede, cabbage, vegetables and sauces on plates. Sprinkle with herbs and horseradish and serve immediately.