6 slices bacon, diced
1 onion, thinly sliced
1 (1-1/2lb/750g) cabbage, cored and thinly sliced
1/4 cup (60 mL) white wine or vegetable stock
1/4 cup (60 mL) whipping cream
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) caraway seeds
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
3 tbsp (45 mL) finely chopped fresh parsley
In Dutch oven, fry bacon over medium-high heat for 3 minutes. Drain off all but 1 tbsp (15 mL) fat. Stir in onion; fry until softened and bacon is cooked but not crisp, about 3 minutes.
Stir in cabbage, wine, cream, vinegar, caraway seeds, salt and pepper. Cover and simmer, stirring often, for 12 minutes.