1. Trim the cabbage, cut out the core and cut it into 1.5 cm squares; salt lightly, leave for 15 minutes, then squeeze out.
2. Heat the lard in a wide pan, sprinkle in the sugar and melt it into a light caramel.
3. Add the finely chopped onion, then the cabbage and caraway, and fry over medium heat, stirring often, for about 30 minutes until golden and tender - if it sticks, add a splash of water.
4. Meanwhile, cook the pasta squares in salted water until al dente and drain.
5. Toss the pasta into the cabbage, fry together for another 2-3 minutes and season with vinegar, salt and plenty of pepper.
6. Serve warm with cucumber salad.
Tip: Pepper isn't a garnish here but a key seasoning - be generous, it balances the sweetness of the caramelised cabbage.
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