| How To Cook: |
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1. Heat the lard in a 3-quart saucepan over high heat until a light haze forms over it, then add the onions. Cook those 8 to 10 minutes, or until lightly colored.
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2. Stir in the bacon and cook about 5 minutes, or until lightly browned, then add the cabbage, mixing it thoroughly with the bacon and onions, and stir in the caraway seeds.
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3. Cover and cook for about 5 minutes over medium heat. Pour in the vinegar and water and season with the salt, sugar and a few grindings of pepper.
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4. Bring the liquid to a boil, cover tightly and cook for about 30 minutes over very low heat, stirring occasionally.
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5. The cabbage should be moist (but not soupy) when done. If it seems dry during the cooking, add a tablespoon or so of water.
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