- 2½ pounds cabbage
- 1 tablespoon salt
- ¼ pound</
- Cut the cabbage into fine shreds, salt it and let it stand, covered, for 2 hours. Then squeeze it well to eliminate most of the liquid extracted by the salt.
- Heat the lard to frying temperature. Add the sugar and let it become light brown. Stir while you do this.
- Add the drained cabbage. Stir it immediately and cook it without a cover till cabbage is gol