This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
8 slices uncooked bacon
2 cups chopped onion
1½ pounds cabbage, cored and shredded
1 teaspoon (or to taste) salt
½ teaspoon (or to taste) freshly ground black pepper
1 ounce vinegar
1 tablespoon caraway seeds
Chop bacon into tiny pieces. In a large skillet over medium-high heat, stir-fry bacon until crisp.
Lower heat to minimum, add onion, and fry until onion is soft but not brown, about 5 minutes. Add shredded cabbage, and stir to distribute bacon and onions throughout.
Increase the heat to medium, and cook cabbage for 15 minutes for a crispy result; increase cooking time if you prefer softer cabbage. Stir about every 5 minutes.
Season with salt, pepper and vinegar. Stir in caraway seeds, and serve immediately.