I love this dish with sausages, and great whole grain bread from Panorama Bakery! The bacon and caraway sure enhance this recipe ... you will be making this again and again. You can halve this recipe ... or you can double it ... it works!
1 small red cabbage
1 small white cabbage
1/2# slab bacon, cut into 1/4” slices and cubed
1 t. caraway seeds
1/2 C. sour cream
salt & pepper to taste
Halve the cabbages & core them, slice into thin strips. In two separate pots of boiling water, blanch each type of cabbage for 5 seconds and drain immediately.
In large skillet, render the bacon until golden brown. Drain on paper towels, and reserve. Add cabbage to the skillet and cook, tossing over moderate heat, to coat it with the rendered fat. Add the caraway seeds. Fold in the sour cream and season to taste. Toss and cook until the cabbage is tender. Fold in the bacon pieces & serve.