Finely slice the cabbage. Lightly brown the finely chopped onions in the lard, add the drained white cabbage, caraway seeds and sugar, pour boiling salted water over them and cook until cooked.
Steam the juice, dust the cabbage with flour, sweat, pour in vinegar and water and sauté briefly.
The dish must not be mushy and should taste sweet and sour.
Lemon juice or a little white wine can be used instead of vinegar
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