Cut white cabbage into strips. Heat the lard and fry the bacon until crispy. Stir in the sugar and let it caramelize. Add strips of white cabbage and stew briefly. Pour in the meat stock and add white wine vinegar. Pour the caraway seeds over the cabbage and cook for 35 minutes with the saucepan closed and at a low temperature. Remove the lid and cook on medium heat for about 5 - 10 minutes until the cabbage is soft and the liquid has evaporated. Season lightly with salt.
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