Warm Red and Green Cabbage Slaw

• 1/2 head red cabbage
• 1/2 head green cabbage
• 5 teaspoons salt
• 3 slices bacon, diced
• 2 teaspoons caraway seeds
• 2 teaspoons sugar
• 2 tablespoons balsamic vinegar

1. Core, shred, wash and drain the cabbage.
2. Toss it in a bowl with 3 teaspoons of salt and let stand for 30 minutes.
3. Drain well.
4. Meanwhile, cook the bacon until crisp, remove and set aside.
5. Place 1 tablespoon of the bacon fat in a skillet and discard the rest.
6. Heat the fat over medium heat until hot.
7. Add the cabbage and cook, turning it constantly, just until hot and slightly wilted, about 5 minutes.
8. Remove from heat and stir in the remaining 2 teaspoons salt, caraway seeds, sugar and vinegar.
9. Divide among 6 plates, top with bacon and serve.

red cabbage, green cabbage, salt, bacon, caraway seeds, sugar, balsamic vinegar

Taken from cooking.nytimes.com/recipes/4490 (may not work)