Steps
- Melt 3 tablespoons of lard in a wide pan over medium-low heat. Stir in 1 tablespoon of sugar until pale caramel forms.
- Add 1 finely chopped onion and cook until light brown. Stir in 400g of finely chopped white cabbage; cook for 25-40 minutes, stirring, until tender and golden brown.
- Season with 1 teaspoon of ground caraway, 1 tablespoon of apple cider vinegar, salt, and pepper.
- Meanwhile, cook 200g of dried pasta squares in salted water until al dente. Drain, fold into the cabbage, and heat through.