Partridges stewed in red cabbage

Rinse the chopped partridge carcasses, allow to drain with water, grate with salt with crushed juniper. Melt some of the fat in a saucepan and fry partridge on it on all sides to brown. Divide each partridge into 2 or 4 parts (depending on size), add boiling water and simmer over low heat under a lid. Cut the red cabbage into straws, cut the onions into rings, put them in a saucepan to partridges and pour half a cup of water. From the flour and the remaining fat, prepare a dressing in a saucepan, pour it over the cabbage, salt, add sugar, vinegar. Put on a dish and serve.