Ingredients
- 2 lbs green cabbage—shredded
- 1 whole onion—finely sliced
- 2 cloves garlic—minced
- 1 whole red bell pepper—diced
- 2 cups bacon, diced
- 1 tablespoon caraway seed
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon white pepper
- Chicken stock to cover cabbage
Directions
In a large saucepan, cook off the bacon until crispy. Remove from the pan and reserve the bacon fat. Sauté the onions, pepper and garlic in the bacon fat until translucent.
Add the caraway seed and cabbage. Sauté for 3-5 minutes. Add the cider, vinegar, sugar and white pepper. Toss the cabbage well. Add the bacon and enough chicken stock to cover the cabbage. Bring to a boil. Reduce the heat and simmer until the cabbage is tender.
