Peel onions and cut them into strips. Wash parsley, shake dry. Pluck the leaves from the stems and chop them. Heat lard in a large pan. Fry the potato noodles for about 5 minutes, turning them over. Season with salt, pepper and nutmeg. Take the noodles out and keep warm
Sauté onions in hot frying fat for 2-3 minutes. Put the cabbage in the pan, cover and braise for about 10 minutes. Add 150 ml water, season with salt, pepper and sugar. Fold in potato noodles and parsley, heat up again and serve