Quarter the cabbage head and remove its stem. Cut the quarters into very thin slices and have them blanched in salty water if you like. Mix the vinegar with the salt, sugar, oil, caraway and pepper to get a marinade and then toss it together with the cabbage very thoroughly.
Add 25-50 grams of finely cut, roasted bacon to the cabbage. If you boil the vinegar with some water, there is no need for blanching the cabbage.