Steam the sauerkraut in a saucepan (e.g. roasting pot) for about 1/2 hour. Then remove the lid and reduce the liquid until the sauerkraut begins to take on color. Always stir.
In the meantime, dice the bacon and onion and put them together in a pan until they are translucent (not brown). When the liquid in the sauerkraut has boiled down enough to take on color, add the lard, bacon and onion.
Now continue steaming the cabbage at a medium temperature. Calmly put the herb on the ground (don`t burn it) and loosen it again with a wooden spatula. Gives a nice color and increases the taste. Otherwise stir regularly to prevent burning. Season the cabbage with sugar. If the herb is not well seasoned, you can add a little salt and pepper as needed.
It tastes best when you warm it up at least 2-3 times. If any cabbage is left over, it`s great to freeze. It goes wonderfully with pan-fried foods, all kinds of sausages, etc.
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