Braised Cabbage with Bacon and Onions

Servings: 8 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.