- 5 Each Bacon; Slices
- 1 Teaspoon Sugar
- 2 Tablespoons Vinegar
- 1/4 Cup Wine; Red or White
- 1/2 Each Red Cabbage — shredded
- 2 Tablespoons Vegetable Oil
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Tablespoon Caraway Seeds
Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.
Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds.
Sprinkle crumbled bacon over mixture. Serve at room temperature.