Ingredients:

  • 2 slices bacon, chopped
  • 1 large yellow onion, thinly sliced
  • 1 medium head green cabbage, cored and shredded
  • 1 large apple, peeled, cored, and chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon caraway seeds
  • ½ cup chicken broth (or vegetable broth for vegetarian)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté chopped bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
  2. Add sliced onion to the skillet with the bacon fat and cook until softened and translucent, about 5-7 minutes.
  3. Add shredded cabbage and chopped apple to the skillet. Toss to combine with the onion.
  4. Stir in apple cider vinegar, brown sugar, and caraway seeds. Season with salt and pepper.
  5. Pour in chicken (or vegetable) broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the cabbage is tender.
  6. Stir in the cooked bacon during the last 5 minutes of cooking. Taste and adjust seasonings as needed. Serve hot.