Cut the cabbage head into quarters or sixths. Do not cut out the stalk completely, so that the leaves still have cohesion.
In a pot of water or soup, season with salt, sugar, caraway seeds and a dash of vinegar, bring to a boil and cook the cabbage pieces until tender, about 20 minutes.
Remove with a perforated ladle and drain.
Cut bacon slices as desired or leave whole and fry until crisp.
Put the cabbage into a pan or a Reindl and cover or sprinkle with the fried bacon.