4 to 6 servings
6 slices thick-cut bacon
3 tablespoons cider vinegar
2 tablespoons water
1 tablespoon light or dark brown sugar
1 teaspoon caraway seeds, lightly crushed
salt to taste
3 cups finely shredded red or green cabbage
1 large cooking apple, peeled, cored, and grated
Cook bacon in a large skillet over low heat until crisp. Drain the bacon on paper towels and crumble. To the bacon fat remaining in the skillet, add the cider vinegar, water, sugar, caraway seeds, and salt. Bring to a boil, reduce the heat to a simmer, and stir in the cabbage and cooking apple. Simmer for two minutes. Garnish with the crumbled bacon and serve hot.
courtesy of: All About Salads & Dressings, by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. New York: Scribner, 2001, p. 49.