Since the sugar loaf is an Epsom salad and there are people who do not like it that much, the following is recommended first: Divide the sugar loaf lengthways and remove the white inner stalk, fan both halves slightly and soak in lukewarm water for 30 minutes. Add 1 tablespoon of salt and 1 tablespoon of sugar to this.
In the meantime, dice the pork belly and leave it in a large pan with a high rim over low heat (this will take a while). In the meantime, dice the onions, cover and set aside.
Rinse the cabbage thoroughly, divide the halves again into 3 - 4 pieces lengthways, depending on the size of the cabbage, then cut into strips approx. 1 cm wide. After the bacon has been left out, add the onion cubes, sauté briefly, gradually add the cabbage and mix with the bacon.
Steam with the lid closed for about 20 minutes, add a little water if necessary, stir or layer frequently. Season with salt, pepper, sugar and caraway seeds, add the corn and heat briefly. Goes well with mashed potatoes and Kasseler pork chops.
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