Sauté onions in hot lard. Stir in flour, fry briefly and then deglaze with wine. Add the cut white cabbage, salt, pour a little water and stew the cabbage. After about 30 minutes, add the cooked potatoes pressed through a potato press. Add the beetroot, apricot jam, garlic, caraway seeds and lemon juice and finish cooking the cabbage. When it is soft, add sugar to taste. Before serving, stir in the chopped parsley.