Quarter cabbage, wash, cut finely, heat water with salt and caraway seeds.
Wash, peel and dice the potatoes and steam with the cabbage in the salt-cumin water until soft, then strain.
Peel and finely chop the onion. Fry in heated butter, add flour and roast until golden brown.
Pour a little water into the preserves, add cabbage and potato slices, boil everything well.
Season cabbage with peeled, pressed bone garlic and pepper.