For the herb chicken divide the chicken into breast and legs, rub with crushed garlic, season with salt and pepper. Fry the meat in oil on all sides, sprinkle with coarsely chopped herbs and roast in a heated oven at 180 °C for about 1/2 hour while roasting, perhaps adding a little soup.
Cut the cabbage into thin strips. Chop the onion. Caramelize one tbsp. sugar in lard or oil, fry onion until golden, add wine and tomatoes.
Add the cabbage, season with salt, pepper and caraway seeds and simmer with the lid closed until soft.
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