Remove the outer damaged leaves from the cabbage, cut off the stalk and cut the cabbage into eight wedges. Bring the water to the boil with a little salt in a large saucepan, add the cabbage, cover and boil for 15 minutes.

Rinse the cabbage in cold water and drain it thoroughly.

Melt the lard in a casserole, add and fry the cabbage all over. Sprinkle the caraway seeds, a pinch of salt and the stock over the cabbage, cover and braise over a low heat for 15 minutes.

Pour the soured cream over the cabbage, sprinkle with the breadcrumbs, dot with butter and brown in a hot oven (220°C, 425°F, gas 7) for 5 - 8 minutes.