Braised Red Cabbage

Remove the outer leaves of the cabbage, cut it in half, then quarter it. Cut out the core, then slice the cabbage into thin strips.

Finely chop the red onion. In a pot, heat 60 g of lard, add the onion and sauté until translucent. Sprinkle in the caraway seeds, and stirring frequently, fry the onion until light golden brown.

Add the cabbage, mix it, then push it aside slightly so the bottom of the pot is visible. Sprinkle in the sugar and caramelize it in the fat for a short time. As soon as the sugar starts to brown, thoroughly mix it with the cabbage.