Cook The Book: German Hot Slaw

• 6 rashers thick-sliced bacon
• 1 small onion, grated
• Kosher salt, to taste
• 3 tablespoons apple cider vinegar
• 1 tablespoon dark brown sugar
• 1 pound green cabbage, shredded
• 1 teaspoon caraway seeds, thinly sliced
• Freshly ground black pepper, to taste

1. Crisp the bacon in a 12-inch straight-sided pan over medium heat. Remove and reserve the bacon. Remove all but 2 tablespoons of the bacon fat. Add the onion and a pinch of salt and sweat until semi-translucent, 2 to 3 minutes.
2. Pour in the vinegar and add the brown sugar, bring to a boil, reduce the heat slightly, and simmer for 1 to 2 minutes, until reduced and slightly thickened. Pour the dressing into a small bowl.
3. 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 to 3 minutes. Return the bacon and dressing to the pan and toss to coat. Taste, season with salt and black pepper, and serve immediately.

rashers, onion, kosher salt, apple cider vinegar, brown sugar, green cabbage, caraway seeds, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2010/11/german-hot-slaw-recipe.html (may not work)