German Hot Slaw

By cserumga

from Alton Brown

Ingredients

• 6 slices thick-cut bacon
• 1 small onion, grated
• kosher salt, to taste
• 3 Tbsp apple cider vinegar
• 1 Tbsp dark brown sugar
• 1 lb green cabbage
• 1 tsp caraway seeds
• black pepper, to taste

Preparation

Step 1

Crisp the bacon in a 12-inch straight-sided pan over medium heat. Remove and reserve the bacon. Remove all but 2 Tbsp of the bacon fat. Add the onion and a pinch of salt and sweat until semi-translucent, 2-3 minutes.

Pour in the vinegar and add the brown sugar, bring to a boil, reduce the heat slightly, and simmer for 1-2 minutes, until reduced and slightly thickened. Pour the dressing into a small bowl.

Return the pan (and any bits of dressing still left in it) to medium heat. Add the cabbage and caraway and saute until warm and slightly browned but still crisp, 2-3 minutes. Return the bacon and dressing to the pan and toss to coat. Taste, season with salt and pepper, and serve immediately.