Peel the leaves from the white cabbage, cut out thick ribs and cut into fine strips.
Peel the onion, quarter it and cut it into strips. Peel and finely chop the garlic.
Let onion strips slowly color in lard, add sugar and let caramelize.
Add garlic, increase temperature, add cabbage, brown and deglaze with vinegar.
Reduce temperature, add caraway seeds, season, add a little water and simmer on low heat until soft.
The cabbage should cook more or less in its own juice to preserve as much of its own flavor as possible!
Mix with the al dente cooked Fleckerln and arrange the Krautfleckerl.
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