Cut the peeled onion into very thin rings and sauté in 50 g of lard. Add the loosely plucked sauerkraut, fill with fig broth, season with sugar and simmer gently for 20-half hours. The liquid should evaporate completely.
In the meantime, roast the sparrows in the remaining lard until golden brown, season lightly with salt and mix with the cabbage before serving.
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