For the cabbage mixture, clean the cabbage, cut into quarters, remove the stalk, divide the quarters several times and salt well. Cut cabbage into small squares, press together and let stand for about 15 minutes.
Let sugar caramelize in hot lard. Add the well-squeezed cabbage as well as the finely chopped onions and caraway seeds and roast covered but stirring repeatedly for about 30 minutes until lightly browned or soft.
Finally, season with freshly ground pepper.
Cook Fleckerl in plenty of salted water until soft, strain and mix into cabbage mixture. Allow to steam for a few more minutes.
Season again with salt and pepper before serving.