Ingredients

• 1 large Savoy Cabbage, cored and cut into chunks

• 4 tart Apples like Granny Smith, peeled, cored and cut up

• 1 small yellow onion, diced

• 4 strips Bacon

• 1/4 C white wine like Riesling or Apple Liquor, like Apple Jack or Calvados

• 6 T Unsalted Butter

• 1/4 Tsp Lightly Toasted Caraway Seeds

• Salt to taste

• Black Pepper

directions

1. In a large pot, bring salted water to a boil. Add cabbage and cook until tender, about 6 minutes.  Drain the cabbage and set aside. 

2. In a large skillet, cook the bacon until it is crisp. Remove the bacon, set aside, then drain the drippings, but don’t clean the pan

3. In the same pan, add 3 T of butter and melt it. Add the diced onion and cook until translucent, then add the apples, cooking until just tender and caramelized, about 4-5 minutes

4. Season with a pinch of salt and add the caraway seeds

5. Add the cabbage and gently stir together, cooking over medium heat for 1 minute, then add the wine or apple liquor, the rest of the butter and another pinch of salt and cook another 2 minutes or until the wine has reduced by half

6. Remove from heat, add black pepper to taste, crumble up the bacon and stir into the mixture. Serve warm