Braised Red Cabbage with Apples and Caraway

From Edible Brooklyn, Winter 2008

4 slices bacon
1 tbsp. olive oil
2 cups chopped onions
1 tbsp. caraway seeds
2 large tart apples, peeled and chopped
1 large red cabbage, about 3 lbs., halved, cored, and sliced ½-inch thick
2 tbsp. maple syrup
cider or red wine vinegar to taste (2-4 tbsp.)
fresh ground black pepper

Place the bacon in a large saucepan over medium heat and cook until just beginning to crisp, 8-10 minutes. Transfer to a paper towel-lined plate and crumble.
Pour off all but 3 tbsp. of bacon fat and add the olive oil (if the bacon didn’t release enough fat, add more olive oil for a total of 4 tbsp).
Add the onion and caraway seeds and cook until the onion is translucent, about 5 minutes. Add the apple and ½ tsp. of salt and raise the heat to medium-high. Cook and stir for 1 minute.
Add the cabbage, maple syrup, crumbled bacon, and 3 cups of water. Bring to a simmer, partially covered, stirring occasionally, until the cabbage is tender, about 30 minutes.
Uncover and simmer, stirring frequently, until the liquid is syrupy, 5-10 minutes. Season with the vinegar, black pepper and salt to taste. Serve hot or warm.

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