Strapatska with sautéed cabbage and crispy bacon cracklings

Remove the outer leaves of the white cabbage, cut it into quarters, cut out the core, then grate it coarsely or slice it into very thin strips. Sprinkle with a teaspoon of salt (approx. 5 g), toss thoroughly, and let sit for 15 minutes to release its juices, then squeeze out the excess liquid thoroughly by hand.

Heat the pork lard in a deep, heavy-bottomed pan. Sprinkle the granulated sugar over it and allow it to gently caramelise over low-medium heat for 1-2 minutes until it turns a light amber colour.

Add the squeezed cabbage, then sprinkle with the ground caraway and freshly ground black pepper. Sauté over medium heat, stirring frequently, for about 25-30 minutes until it turns a beautiful golden brown, silky, and sweetly caramelised. Once done, remove from the heat and keep warm.