Red and Green Cabbage Slaw with Bacon

• 1/2 medium red cabbage (about 1 pound), finely shredded
• 1/4 medium green cabbage (about 1/2 pound), finely shredded
• 1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces
• 1 teaspoon caraway seeds (optional)
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 cup plus 3 tablespoons cider vinegar
• 2 teaspoons sugar
• 2 1/2 teaspoons coarse salt
• Freshly ground pepper
• 1 Granny Smith apple (optional)

1. Toss the cabbages together in a large bowl; set aside.
2. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes.
3. Transfer with a slotted spoon to paper towels to drain; set aside.
4. Pour off all but about 1 tablespoon fat from the skillet.
5. Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute.
6. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown).
7. Remove from heat; pour in the vinegar.
8. Add the sugar and salt; stir until dissolved.
9. Pour the dressing over the cabbage.
10. Season with pepper.
11. Toss thoroughly.
12. Let stand at least 1 hour, or refrigerate, covered, overnight.
13. Just before serving, cut the apple into 1/4-inch-thick wedges or matchsticks.
14. Add to the dressed cabbage along with the bacon, and toss again.

red cabbage, green cabbage, bacon, caraway seeds, olive oil, garlic, cider vinegar, sugar, coarse salt, freshly ground pepper, apple

Taken from www.epicurious.com/recipes/food/views/red-and-green-cabbage-slaw-with-bacon-392378 (may not work)