Savoy Cabbage With Cider, Bacon And Carrots

• 1/2 pound slab smoked bacon, rind removed and diced small
• 2 medium onions, chopped
• 4 medium carrots, diced small
• 1 1/2 tablespoons minced garlic
• 1 large head savoy cabbage, halved and sliced into wide ribbons
• 2 tablespoons caraway seeds
• 1/4 cup apple cider
• 1/4 cup apple-cider vinegar
• 2 Granny Smith apples, peeled, cored, and diced
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 tablespoons butter

1. In a large, wide pot (8 quarts or larger), saute bacon over medium heat until fat is rendered and the bacon begins to crisp.
2. Add onions and carrots; saute for about 3 minutes.
3. Add garlic; saute for 2 minutes.
4. Add cabbage, caraway seeds, apple cider, vinegar, apples, bay leaf, and salt and pepper to taste.
5. Saute, stirring, until the cabbage is tender, 10 to 15 minutes.
6. Add butter, and stir well.
7. Serve hot.

bacon, onions, carrots, garlic, head savoy cabbage, caraway seeds, apple cider, applecider vinegar, apples, bay leaf, salt, butter

Taken from cooking.nytimes.com/recipes/1231 (may not work)