1 small head of red cabbage
2 slices bacon
1/2 medium onion
1 large tart apple
3 tbsp. red vinegar
2 tbsp. honey
salt
1/8 tsp. caraway seeds (optional)
Quarter and core the cabbage. Slice thinly crosswise and immerse in cold water. Chop bacon and brown in a dutch oven on low, until fat is rendered out. Chop and brown onion in bacon fat. Drain cabbage and add to bacon and onion, along with chopped apple, vinegar, honey, salt to taste (and caraway seeds, if you wish). Cover and cook on medium-low heat for 1 to 1 ½ hours. Add boiling water during cooking, if the cabbage gets dry or sticks.
Note: This recipe is very forgiving; even if you don’t measure, it always comes out fine.
