Red Cabbage

Peel off the outer leaves from the cabbage head and cut it in half. Cut the halves in half again and remove the tough cores. Approximately 1.5 kg of prepared cabbage should remain. Slice the cabbage into fine strips.

Finely chop the onion. In a pot over high heat, melt 60 g of lard, add the onion, and let it soften. Add caraway seeds and sauté the onion, stirring frequently, until light golden. Add the cabbage, stir, and push it to the side so that the bottom of the pot is partially visible. Sprinkle sugar onto the exposed bottom and briefly mix it in the fat. Once the sugar starts to turn golden, thoroughly mix it with the cabbage. Add salt, pour in vinegar, and mix thoroughly. Cover with a lid, reduce heat to minimum, and simmer until the cabbage is tender. Stir the cabbage occasionally during simmering and cover again with the lid.

Once the cabbage is tender, remove the lid, increase the heat, and sauté the cabbage for another 3 minutes, stirring constantly. Remove from heat and stir in the remaining lard, which will season the cabbage and give it a shine.